Rio Mare

Tuna and ricotta meatballs with peppers

Recipe of the Month

Rio Mare Product

Tuna in olive oil

Cooking time

45 minutes

Difficulty

Season

Autumn / Winter

Occasion

Everyday recipes

Course

Mains

Ingredients for four people

2 x 160g packs of Rio Mare Tuna in Olive Oil - 150g of fresh ricotta cheese - 2 tablespoons of grated Parmesan cheese - a sprig of parsley - 1 egg - breadcrumbs - olive oil - 2 bell peppers (yellow and red) - a few black olives - 1 clove of garlic - salt - pepper

Preparation

1. Cook the whole peppers in a hot oven at 240° C for 30 minutes, turning them often so the skin browns well; remove stalk and seeds, peel, cut into strips and season with a little chopped parsley, garlic slivers, a little oil and salt and the olives.

2. While the peppers are cooking, drain the tuna, put it in a bowl with the ricotta, Parmesan, egg, plenty of chopped parsley, some breadcrumbs, and salt and pepper; mix thoroughly.

3. Shape the into slightly flat balls; dip each of in the bread crumbs and then fry in hot oil on both sides. Serve with the peppers.

Rating