DIFFICULTY: 3
INGREDIENTS PER 4 PEOPLE
Canned drained tuna, 1,6 cups
Ricotta, 1,5 cups
Eggs, 2
Chopped parsley, 3 tbsp
Anchovies, 2
Grated parmigiano reggiano, 2/3 cup
Salt
Pepper
Olive oil
Breadcrumbs
PROCEDURE
Drain the tuna from its oil and mix it with the ricotta. You need to get a creamy consistency.
Whip the eggs.
Chop the anchovies and add them to the eggs. Add all to the ricotta and tuna mixture.
Add the parsley, the parmesan, salt, pepper and mix well.
Shape the mixture into small balls, then roll them in the breadcrumbs.
Grease a baking tray with olive oil, place the balls on it and drizzle them with olive oil.
Cook them for 30 minutes at 356F, until lightly golden.
Serve warm with cooked vegetables or salad.
Thanks to: My Little Italian Kitchen
