– 4 ounces stale white bread, crusts removed and torn into small pieces (about four good-sized pieces)

– ½ cup milk 

– 2 tablespoons olive oil

– ½ cup finely chopped onion

– ¼ cup pancetta (or speck, prosciutto, or salami), finely minced

– 3 tablespoons chopped parsley (or finely chopped chard or spinach)

– 3 tablespoons finely grated Parmigiano-Reggiano

– ¼ teaspoon freshly grated nutmeg

– ¼ teaspoon pepper

– ½ teaspoon salt

– 1–2 eggs, lightly beaten

– Flour, as needed

Optional: 

– Broth

– Fresh herbs (we used basil)

– More cheese for serving