Ingredients (for 4 people)
Heat together the cream and milk, bringing it to a temperature of 80°C, then stir in all the grated Pecorino Romano Cheese and let the mixture melt. Add the gelatine (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 “candies” with the mixed salad greens and walnuts.