Cooks in: 1h
Levels: Easy
Serves: 4
List of Ingredients
- 1/2 CUP, PLUS EXTRA of semolina
- 1 CUP of Parmigiano Reggiano, grated
- 1/3 CUP of unsalted butter, softened
- 2 OZ. of mortadella
- 4 of large eggs
- nutmeg
- 1 QT. of beef broth
- salt
Method
1
Preheat the oven to 350°F.
2
Finely chop the mortadella. In a mixing bowl, combine egg yolks, Parmigiano Reggiano, and 1/2 cup semolina. Add some grated nutmeg and a pinch of salt. Add 4 Tbsp. butter and mortadella. Beat egg whites to stiff peaks and add to the mixture.
3
Butter a wide, shallow rectangular pan with 2 Tbsp. butter. Dust with 1 tsp. semolina. Pour in the mixture spreading it out evenly and bake for around 20 minutes. Let cool and cut into cubes.
4
Bring broth to a boil and cook the cubes for another 5 minutes. Serve.