Take the eggs, separate the yolks from the whites and beat the egg whites until stiff. Pour into a bowl the yolks, 120 g semolina, all the Parmigiano Reggiano cheese and a pinch of salt and nutmeg, mix well and add 80 g melted butter, the stiff beaten whites and, if you wish, finely chopped mortadella.
Grease a baking tin with butter, sprinkle with semolina and fill it with the dough. Bake in the oven at 180c for 20 minutes and then let cool down.
Cut into small cubes and cook them for 5-6 min in hot-boiling broth.