Ingredients:
100 g Grana Padano
100 g soft cheese
6 eggs, bread, milk
salt, pepper,
nutmeg and butter.

• Put into a bowl and blend together 100 g Grana Padano, 100 g soft cheese (such as mascarpone), 6 eggs, a handful of soft bread, first soaked in milk and squeezed, a pinch of salt, one of pepper, one of nutmeg, melted butter that has not been allowed to cook; mix enough to
obtain a consistent mixture, not too stiff.
Instead, if the mixture is too soft you can add some breadcrumbs.
• Shape the mixture into balls, roll them in the beaten egg and breadcrumbs, then fry in plenty of sizzling olive oil in which you have added, a few sprigs of parsley.
• Turn the rissoles over very gently during cooking, using a slotted spoon, so that they do not break because they are very delicate.
• Still very carefully, drain on absorbent kitchen paper and serve immediately.