Cookbook Main courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 20 | 20 minuti |
Ingredients
| 230 g | tuna fillet drained in oil |
| 200 g | Sterilgarda ricotta |
| 20 g | pickled capers |
| 2 | eggs |
| 1 pizzichi | black pepper |
| 50 g | breadcrumbs |
| 50 g | parmesan cheese |
| 20 g | anchovies in oil |
| 1 pizzichi | table salt |
| foglie | parsley |
Prepare this recipe with:
Preparation
- Place the ricotta, drained anchovies, crumbled tuna and grated parmesan in a bowl.
- Add the capers (rinsed previously with water), the breadcrumbs, the parsley and the eggs. Mix the mixture.
- Combine all the ingredients, including salt and pepper, and knead until you obtain a smooth and compact dough.
- Divide the mixture into small balls of about 30 grams each.
- Coat the balls in breadcrumbs and fry them in seed oil at 180°C.
- Finish cooking when they are nice and golden. Leave to rest on absorbent paper and serve.
Wash the quinoa to remove the saponin and cook it in 500 ml of boiling water for 20 minutes; drain and leave to cool. Grate the courgettes and mix them ...
Social Wall