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Questa ricetta è di Betti di Coquinaria ed è un modo diverso per gustare il filling for tortellini. A cross between the Imperial and the tortellini soup made with pasta.
delicious.

Ingredients

50 g of a filling for tortellini
for each slice of bread slices of bread (one per person)

egg bread crumbs butter


Take the loaf and keeps fresh for one night, because it used to be stale.
The day you cut the whole crust and smear both sides with the filling.
You then pass the slices in beaten egg and bread crumbs, then fried in butter.
Once cool, cut into cubes and serve directly on the table, already full of soup into bowls. Few
tend to soften with heat, it is best that each diner is only verses from the soup, perhaps several times.