Prepare a soft mixture with the eggs, a pinch of salt and a pinch of nutmeg, and then, little by a little, add the breadcrumbs and 3 tbs. Parmigiano. Bring the broth to a simmer. Place the bread mix into a potato ricer and, as the broth simmers, rice the mixture into the broth. Cook for 3 mins. and serve adding the rest of the Parmigiano.
Note:
Pass the mixture through the larger holes of the ricer. |
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