For over forty years, the Bottega E. Salis has been transforming fish from our sea into authentic specialities, including tuna, botargo and anchovies processed with craftsmanship.
From them comes this proposal with a modern flavour: Tuna and Anchovy Croquettes, a simple but surprising dish that combines the tradition of local products with a contemporary touch.
Ingredients for 20 pieces
300 g Salis tuna
200 g sheep's milk ricotta
30 g Salis anchovies in oil
30 g of salted capers
50 g breadcrumbs
50 g grated Parmesan cheese
2 eggs
parsley, salt and pepper to taste.
Procedure
Start the preparation by combining the ricotta cheese, Parmesan cheese, Salis tuna and Salis anchovies in a bowl.
Wash the capers to remove excess salt and add them, together with chopped parsley, breadcrumbs and beaten eggs, to the rest of the prepared ingredients.
Stir the mixture with a fork, add salt and pepper to taste, and finish by kneading with your hands to obtain a homogeneous mixture.
Now form slightly flattened meatballs, roll them in breadcrumbs and fry them in hot oil.
When the croquettes are golden brown, transfer them to paper towels to remove excess oil.
Croquettes should be eaten hot
Enjoy your meal!
