Imperial Soup with Parmesan Fondue and Truffle

Method

1. Combine semolina and grated Parmesan cheese in a bowl.
2. In another bowl, beat 4 eggs with a whisk until frothy.
3. Add soft butter, grated lemon zest, and a drizzle of extra virgin olive oil to the eggs. Mix well.
4. Optionally, add finely chopped mortadella for extra flavor.
5. Combine the egg mixture with the semolina mixture to form a thick batter.
6. Butter individual soufflé molds or a baking dish and coat with breadcrumbs.
7. Fill the molds with the batter, tapping gently to level.
8. Optionally, brush the tops with beaten egg and a drop of olive oil for a golden crust.
9. Bake in a preheated oven at 180°C (350°F) for about 35 minutes, until golden and a toothpick inserted comes out dry.
10. While the cake bakes, prepare the fondue: In a small saucepan, combine a little cream and milk. Heat gently.
11. Add grated Parmesan cheese (not too aged) and a pinch of nutmeg. Stir continuously over low heat until smooth and creamy. Strain if desired.
12. Prepare the truffle: Peel the summer black truffle and cut into thin julienne strips. In a small pan, melt butter and quickly sauté the truffle to enhance its aroma. Do not overcook.
13. When the cake is baked and slightly cooled, slice it into thick slices and then cut into large cubes.
14. Bring the meat broth to a boil and add the cake cubes. Cover and let sit for a few minutes to absorb the broth.
15. To serve: Spoon some fondue onto a plate, place the soup cubes on top. Drizzle with extra virgin olive oil, grate a little nutmeg, sprinkle with Parmesan, and top with the sautéed truffle.
16. Finish with a drizzle of the truffle butter and serve immediately.