Prosciutto Soup


This recipe was adapted from La Cucina Italiana. I did not have mortadella so I used proscuitto these little baked squares are wonderful in broth. I added some kale when I had leftovers and that was amazing. It’s super quick and easy perfect for a weeknight with leftovers for lunch.

4 TBSP butter, at room temp
1/3 c semolina flour
4 eggs, separated
3 oz parmigiano, grated
2 oz proscuitto, finely chopped
1 TBSP milk
1/4 tsp grated nutmeg
4 c chicken broth
3 c kale, chopped (optional)

Preheat over to 400.

Grease an 8×8 glass or ceramic baking dish with butter and dust with semolina flour.

In a large bowl, stir together butter, flour, egg yolks, cheese, proscuitto, milk, nutmeg and a generous pinch of salt to form a thick batter.

In a second bowl, beat egg white to soft peaks. Fold into the batter and spread into baking pan.

Bake for 15 minutes, until golden and toothpick comes out clean.

Cool and cut into 1/2 cubes.

In a medium saucepan, heat broth to a gentle simmer. Add cubes and kale is using and simmer until tender about 3 minutes.

Serves 4 – 6


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