Ingredients (for 4 people):

120g breadcrumbs or semolina,
120g butter,
120g Parmigiano Reggiano,
4 eggs,
pepper,
salt,
nutmeg.

Preparation(medium):
Mix all the ingredients and pour them in a baking plate lined with butter and sprinkled with breadcrumbs, then put in the oven. Once cooked and cooled down, cut small cubes from the paste and allow them to cook in a traditional meat broth.

Matching wine:
Dry Albana di Romagna.

Utensils:

Casserole, knife, baking plate.