Ingredients

Ingredients
230 gr of drained tuna
200 gr of Soresina Ricotta cheese
20 gr of anchovies
20 gr of capers
50 gr of breadcrumbs
8 gr of parsley
2 medium eggs
50 gr of Soresina Grana Padano
Salt to taste.
Black pepper to taste

For breading and frying
Peanut seed oil
40 gr breadcrumbs

PREPARATION

• Add the ricotta cheese, grana cheese, chopped tuna and drained anchovies in a bowl.
• Add the capers, chopped parsley, breadcrumbs and finally the lightly beaten eggs; then start mixing the mixture with a fork.
• Mix all the ingredients together, add salt and pepper and finish kneading with your hands until the mixture is compact and homogeneous.
• Make the meatballs from the dough, crush them slightly, then pass them in breadcrumbs and fry them in plenty of seed oil at 180°C (12).
• Keep frying until they are golden. Let them drip on kitchen towels and serve them still warm.