Where to eat Zuppa Imperiale

Method

1. Make the broth first. Cover the capon and vegetables with the cold water in a heavy stockpot. Add bay leaf and peppercorns.
2. Bring slowly to a bare simmer, skimming foam.
3. Simmer 3 hours uncovered, never letting it boil. Salt lightly in the last 30 minutes.
4. Strain through muslin into a clean pot. Cool, refrigerate, and lift off any fat the next day. You should have about 2 litres of clear amber broth.
5. For the zuppa: heat oven to 170C. Butter a small baking tin (about 20cm square) and dust with semolina.
6. Beat the eggs with butter, nutmeg and salt in a wide bowl.
7. Whisk in the semolina and Parmigiano until smooth. The batter should fall from the whisk in heavy ribbons.
8. Pour into the prepared tin to a depth of 2cm. Smooth the top.
9. Bake 25 to 30 minutes until the surface is light gold and the centre feels firm to the touch.
10. Cool 10 minutes in the tin, then turn out onto a board. Cut into 1cm cubes with a sharp knife.
11. Reheat the strained broth to a bare simmer. Drop the zuppa cubes in for 60 seconds (they should warm through, not break).
12. Ladle into shallow bowls, finish with extra Parmigiano and a grating of fresh nutmeg.