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TUNA AND RICOTTA BALLS

TUNA AND RICOTTA BALLS

Preparation time: 50 minutes

Cooking time: 5 minutes

Shock freezing time: 1 hour and 30 minutes

  • Difficulty: Low

Ingredients for 30 tuna and ricotta balls

230 gr drained tuna

20 gr capers in salt

2 eggs

200 gr of ricotta

50 gr of grated bread

50 gr of grated Parmesan cheese

20 gr anchovy fillets in oil

1 lemon

Parsley

Salt and pepper

For frying:

Sunflower oil

70 gr grated bread

Procedimento

  • Freezing Freezing

DOUGH PREPARATION

Wash the capers under running water and chop them with parsley and drained anchovies. Mix in a bowl the ricotta cheese with the parmesan, the tuna crumbled, chopped anchovies, parsley and capers, breadcrumbs, lemon zest and beaten eggs. Season with salt and pepper.

BALLS PREPARATION

With wet hands form small balls.

FRY THE BALLS

Pass the balls in breadcrumbs and fry in plenty of boiling oil.

Suggerimenti

Thanks to Freddy’s shock freezing function, you can fry a large quantity of balls, freeze them and then store them in the freezer for 4-5 months.

If necessary, all you have to do is remove from the freezer the fried food you are interested in and regenerate it, directly from the frozen food, in the preheated oven to 180°C for about 10 minutes.

Freddy
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