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150 g of grated bread
150 g of Parmigiano Reggiano
3 whole eggs
1 tablespoon of melted butter
1 liter of meat broth
1 pinch of nutmeg
¼ of lemon peel

• Put the grated bread in a large bowl with the Parmesan and melted butter
• Mix them and add the lemon zest, eggs and nutmeg to the mixture
• Work vigorously with your hands until you get a pretty firm mixture
• Put your dough in the fridge for about half an hour

• Meanwhile, heat the broth you can make of both vegetables and meat
• Divide the mixture and put it in a potato masher
• As soon as the broth is boiling, press the potato squash to form small cylinders
• At about 4 cm, cut them with the knife by placing them directly in the broth pot
• After about two minutes they will be ready.
• Serve with a good dusting of parmesan.