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

            Crispy bread balls with Parmigiano Reggiano and pine nuts

            course
            CourseMain course
            time1
            TimeA few minutes
            Ingredients

            Serves 4

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            300 g stale bread without crust

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            2 eggs

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            300 ml milk

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            80 g Parmigiano Reggiano

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            250 g corn flakes

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            20 g pine nuts

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            chives

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            breadcrumbs

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            peanut oil

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            salt and pepper

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            150 g mixed greens

            Prepare this recipe with
            30 months maturation
            slice
            Preparation
            1. Dice the bread and cover it with milk. Stir and leave to soften for 10 minutes.

            2. Wring the bread and crumble it using the hands, add eggs, Parmigiano Reggiano and pine nuts. Flavour with salt, pepper and some strands of chopped chives. Should the mixture be too soft, add some breadcrumbs.

            3. Crumble the corn flakes and mix them with two handfuls of breadcrumbs.

            4. 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.

            5. Deep fry in hot oil for a few seconds, then drain them on kitchen paper.

            6. Serve hot with fresh salad.

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