Candied Pecorino Romano P.D.O. with walnuts and mixed green salad
 
Candied Pecorino Romano P.D.O. with walnuts and mixed green salad
 
INGREDIENTS (servings 4)

200 g / 7oz of milk

200 g / 7oz fresh cream

300 g / 10.5oz of Pecorino Romano P.D.O. Cheese

20 g / 0.7oz gelatine leaves

some flour

2-3 eggs

breadcrumbs

mixed salad greens

some walnuts

vegetable-seed oil

 
DIRECTIONS

Heat the cream and milk together, bringing it to a temperature of 80°C (176ºF), then stir in all the grated Pecorino Romano P.D.O. Cheese and let the mixture melt. Add the gelatine leaves (previously dissolved in cold water) to the warm mixture, filter it and let it cool in the fridge. When the mixture has solidified, carve out little balls with a fruit-corer. Roll the balls in flour, then in the lightly-beaten egg mixture. Finally coat them in breadcrumbs; repeat the two last steps again. Deep fry in vegetable-seed oil and serve the “candy” with the mixed green salad and walnuts.