INGREDIENTS PER 4 PEOPLE
tuna in brine, 10,6 oz
ricotta cheese, 10,6 oz
grated Parmigiano Reggiano, 2,8 oz
breadcrumbs, 1,7 oz
anchovies, 1 oz
capers, 1/5 cup
parsley, 1 tbsp
Put in a pan or bowl the drained tuna, the anchovies, the capers, ricotta and 3 eggs, mix thoroughly and then blend.
At the end add the Parmigiano-Reggiano, bread crumbs, chopped parsley and stir again. If the mixture is still tender add a little of bread crumbs.
Start preparing the meatballs, similar in size to those of an apricot. Pass the meatballs again in bread crumbs and then fry in abundant vegetable oil, until the meatballs become golden and crispy. Let rest for 2 minutes and serve.
You will make a great impression!