Cook the migetti in a sufficient amount of salted water (preferably on the sieve or in the rice ball) for three minutes, take them out and let them drain.
Drain the cooked vegetables, mix them with the migetti and the spices and, after the mixture has cooled down, add the egg yolks and the stiff snow.
Put the mixture in a well greased, crumbled pudding mold and let it set for an hour, then turn it out and serve it with a tomato, parsley or caper sauce.
You can also bake the quantity as a casserole in the mold.
Tip: Stock up on high-quality spices – it pays off!
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