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Export 13 ingredients for grocery delivery
Step 1
Dice the bread into smallish pieces (about 1cm) and combine with the milk. Season with salt, pepper and a pinch of nutmeg and leave to soak
Step 2
Meanwhile, place a knob of butter in a pan over a medium heat. Once it’s starting to bubble, add the onions and speck. Sweat until the onions are soft and the speck is just starting to caramelise
Step 3
Add the onion and speck mixture to the bread, along with the beaten eggs, grated Emmental, flour and parsley. Mix together then leave to rest in the fridge for 30 minutes
Step 4
Divide the mixture into 24 round balls around 2–3cm in size
Step 5
Cook in batches in salted boiling water for around 5 minutes
Step 6
Serve in bowls of warm beef broth with plenty of grated Grana Padano over the top
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