Serves 2: 180/200 grams
buffalo ricotta
80/100 grams of drained tuna
50/60 grams of dry bread
grated 2 / 3 teaspoons of Parmesan cheese or grated Parmesan
salt, pepper, basil (I used frozen)
the ricotta with a fork to work with tuna, Parmesan cheese, salt and pepper. Add a little 'dry bread crumbs at a time: the dough should be neither too soft nor too hard.
Add a dash of basil. With the help of a spoon to form balls of small to medium consistency. Warm up a bit 'of extra virgin olive oil in a frying pan, and cook the patties from both sides on high heat but not too much: are soon to cook! Combined with excellent french fries, is a dish that appeals to young and old. He advanced the meatballs are also good at room temperature the next day ...
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