Take the breadcrumbs, season them with some nutmeg and add a pinch of salt. Subsequently melt 50 g of butter and pour it on the breadcrumbs. Widen the breadcrumbs with a fork so that you can distribute the butter uniformly.

In the meantime, bring to boil the broth; pour it on the breadcrumbs and mix everything well. Now widen the dough and let it cool for about 30 minutes.

Once cooled, add the Granetta di Vacca, the eggs and knead everything well. Make a dough ball and let it rest for two hours.

Subsequently divide the dough in small rolls and make some 3-4 cm long capunsei, by tapering them with your hand palm.

Now, bring to boil a pot containing abundant salted water and plunge them in it delicately. They will be ready once came afloat. Drain them with the help of a skimmer and season them with melted butter, sage and abundant raped Granetta di Vacca.