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 |
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 1 bunch of parsley, clean and chop finely, then break up the walnut kernels. Flatten the veal rump well into a slice after removing any fat and place ...
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