Capunsei

• 400 g stale bread
• salt and pepper
• grated nutmeg
• 6 am

Coarsely grate the stale bread into a large bowl, then add two pinches of salt. Grate in a half a nutmeg and crumble in the amaretti. Add pepper to taste. Crush the garlic and add to the bowl.

Melt 40 grams of butter with a few sage leaves, then add to the bread mixture (removing and discar