The Imperial Soup (Zuppa Imperiale) is a typical Bolognese soup: fluffy semolina dough is baked, then reduced into small dices, and finally cooked with a fragrant meat stock. This recipe is a traditional, kid-friendly, option for family gatherings! The preparation of the Imperial Soup is fast and easy. It’s possible to bake and dice this tasty dough in advance, and quickly boil it into meat or vegetable broth just before serving!
Fried lamb chops recall my childhood: In Bologna, my hometown, Easter means fried lamb! Even today, I can still see my granny’s hands poaching the meat into the eggs and heavy cream mixture. I can hear the sizzle of the peanuts oil and smell the fragrance of frying chops filling out any space of the house. I have never been bored of this dish! It is so tasty and full of fun, a feast of sensations. The crisp of the golden crust covering a secret of spiced meat, the sour taste of the lemon juice, the permission to eat directly with my hand, a joy forbidden with almost all other courses, so yummy!
Eggplant pasta with prosciutto dices is a quick and tasty Italian recipe. I love serve this sauce along with any kind of short pasta, but the shape I prefer is Garganelli: an Emilian kind of maccheroni very traditional in Bologna, my birth city. Deep fried eggplants give a characteristic flavor, but if you prefer an healthier choice you can bake them, considering that the taste will be good but not the same. I like complete this eggplant pasta with Ricotta Salata cheese, but Pecorino is perfect as well!