Crispy bread balls with Parmigiano Reggiano and pine nuts
Main course
a few minutes
30 months
Ingredients
Serves 4
300 g stale bread without crust
2 eggs
300 ml milk
80 g Parmigiano Reggiano
250 g corn flakes
20 g pine nuts
chives
breadcrumbs
peanut oil
salt and pepper
150 g mixed greens
Preparation
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.
Consorzio del formaggio Parmigiano Reggiano
Via Kennedy, 18, 42124 - Reggio Emilia - Italia
Tel. +39 0522 307741 - Fax +39 0522 307748
E mail: staff@parmigianoreggiano.it
PEC: consorzio@pec.parmigianoreggiano.it
P. Iva e C. F.: 00621790351
ASSISTENZA CLIENTI SHOP
Tel. +39 0522-122122
customerservice@parmigianoreggiano.it
ASSISTENZA CLIENTI CONCORSO
Tel. +39 379 193 8871
