Home > Recipes > Crispy bread balls with Parmigiano Reggiano and pine nuts

Crispy bread balls with Parmigiano Reggiano and pine nuts

CourseMain course

TimeA few minutes

Ingredients

Serves 4

10.5 oz/300 g stale bread, crust removed

2 eggs

10 fl oz/300 ml milk

2.8 oz/80 g Parmigiano Reggiano

9 oz/250 g corn flakes

0.7 oz/20 g pine nuts

chives

breadcrumbs

peanut oil

salt and pepper

5.3 oz/150 g mixed greens

Prepare this recipe with

30 months maturation

Preparation

Dice the bread and cover it with milk. Stir and leave to soften for 10 minutes.
Wring the bread and crumble it using your hands. Add eggs, Parmigiano Reggiano and pine nuts. Flavor with salt, pepper and some chopped chives. If the mixture is too soft, add some breadcrumbs.
Crumble the corn flakes and mix them with two handfuls of breadcrumbs.
With the bread mixture, form balls of the size of a walnut, roll them in corn flakes pressing slightly to make the pieces adhere to the surface.
Deep fry in hot oil for a few seconds, then drain them on paper towels.
Serve hot with fresh salad.