3 whole eggs
Nutmeg, to taste
1 lemon, zested
4 ounces Parmigiano-Reggiano cheese
4 ounces bread crumbs
Salt, to taste
1 quart broth (either chicken, meat or vegetable)
This consistency should be the same as a potato puree. If it comes out too hard, add some broth to soften it and if it comes out too soft, add some more bread crumbs.