Cut the bread into pieces and soak it in lukewarm milk for about two hours. Skin the lu-caniche, cut the speck and the coppa into small dices, finely chop the parsley and the garlic and mix everything with the bread. Season with salt, pepper, nutmeg, grated Grana cheese and add the eggs. Mix the whole using your hands and with the use of a veil of flour form balls slightly smaller then billiard balls. Cook over low heat in the meat broth and serve topped with a lot of grated Grana and frothy butter previously heated and flavoured with the sage, or with the broth it cooked in, as called for by tradition.
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