Mariconde from Recipes from Milan and Lombardy by Slow Food
Break the bread rolls into large pieces, then put in a bowl and cover with warm milk. Let sit until completely soaked, then drain and squeeze out excess liquid. Melt the butter in a saucepan and ad...
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Cooking tools:
- Mixing bowl
- Saucepan
- Wooden spoon
- Stove
Ingredients
- 1 1/2 litres beef broth
- breadcrumbs (if necessary)
- 1 knob of butter
- milk
- 4–5 stale bread rolls
- grated nutmeg
- salt
- 1 handful of grated Parmigiano Reggiano cheese
- 2 eggs
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