Crispy bread balls with Parmigiano Reggiano and pine nuts
300 g stale bread without crust
300 ml milk
80 g Parmigiano Reggiano
250 g corn flakes
20 g pine nuts
salt and pepper
150 g mixed greens
Dice the bread and cover it with milk. Stir and leave to soften for 10 minutes.
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.
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 kitchen paper.
Serve hot with fresh salad.