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Thursday 17 April 2025 16:17:09 GMT

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Tuna & Ricotta Balls | Crispy Outside, Creamy Inside These little golden bites are a true Italian classic — soft and flavorful on the inside, crunchy on the outside. The combination of tuna, creamy ricotta, salty capers, and anchovies creates an explosion of Mediterranean flavors in every bite. Perfect as an appetizer, aperitivo snack, or even a second course with a fresh salad. Ingredients (makes about 15–18 balls): • 230g tuna in oil (drained) • 200g ricotta • 20g anchovies in oil • 20g salted capers (rinsed) • 50g Parmigiano Reggiano (grated) • 50g breadcrumbs (+ extra for coating) • 2 medium eggs • 8g parsley (finely chopped) • Salt & black pepper to taste • Frying oil Instructions: Drain the ricotta well to remove excess liquid. In a bowl, combine ricotta, grated Parmesan, drained tuna, and anchovies. Add capers, chopped parsley, breadcrumbs, and lightly beaten eggs. Mix until smooth and compact. Season with salt and pepper. If too soft, add more Parmigiano; if too firm, a drop of milk. With damp hands, shape into balls (about 30g each) and flatten slightly. Roll in breadcrumbs, then fry in hot oil (180°C) for a few seconds until golden and crisp. Drain on paper towels and serve hot. 👉 Best enjoyed freshly fried, while the outside is crunchy and the inside is irresistibly creamy. #cookingwithtucci #italianrecipes #tuna #ricotta #meatballs

Tuna & Ricotta Balls | Crispy Outside, Creamy Inside These little golden bites are a true Italian classic — soft and flavorful on the inside, crunchy on the outside. The combination of tuna, creamy ricotta, salty capers, and anchovies creates an explosion of Mediterranean flavors in every bite. Perfect as an appetizer, aperitivo snack, or even a second course with a fresh salad. Ingredients (makes about 15–18 balls): • 230g tuna in oil (drained) • 200g ricotta • 20g anchovies in oil • 20g salted capers (rinsed) • 50g Parmigiano Reggiano (grated) • 50g breadcrumbs (+ extra for coating) • 2 medium eggs • 8g parsley (finely chopped) • Salt & black pepper to taste • Frying oil Instructions: Drain the ricotta well to remove excess liquid. In a bowl, combine ricotta, grated Parmesan, drained tuna, and anchovies. Add capers, chopped parsley, breadcrumbs, and lightly beaten eggs. Mix until smooth and compact. Season with salt and pepper. If too soft, add more Parmigiano; if too firm, a drop of milk. With damp hands, shape into balls (about 30g each) and flatten slightly. Roll in breadcrumbs, then fry in hot oil (180°C) for a few seconds until golden and crisp. Drain on paper towels and serve hot. 👉 Best enjoyed freshly fried, while the outside is crunchy and the inside is irresistibly creamy. #cookingwithtucci #italianrecipes #tuna #ricotta #meatballs

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