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Lastra a Signa On Tour


Use a mezzaluna knife to chop left-over boiled meat from a broth, after removing any fat. Place in a bowl and add chopped parsley and garlic, grated Parmigiano Reggiano, crumbs of fresh bread cooked for a few minutes in milk and squeezed, one or two eggs, nutmeg, salt and pepper to taste.

Mix thoroughly with hands then shape into meatballs. Slightly flatten each meatball, coat with dry bread crumbs and deep fry in hot oil.