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Ingredientes
- 2 lb baking potatoes
- 2 can tuna in extra virgin olive oil
- 1 c. fresh ricotta
- 1 bn fresh marjoram
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 3 x Large eggs separated
- 2 c. extra-virgin extra virgin olive oil for frying
- 1 c. flour
- 1 c. fresh bread crumbs
Direcciones
- In a large pasta pot, bring 8 qts of water to a boil. Add in the potatoes and cook till easily pierced with the point of a paring knife, about 25 min.
- Drain, peel, and, while still hot, pass potatoes through a food mill. Place in a large bowl and immediately add in the tuna, ricotta, marjoram, and salt and pepper to taste. Add in the egg yolks and mix well to combine. Using Tbsp., form the mix into golf-ball sized balls and set on a sheet tray.
- In a large, heavy-bottomed skillet, heat the oil till almost smoking. While the oil heats, place the flour on a plate, egg whites in a shallow bowl and the bread crumbs on a plate.
- Dredge the balls first in the flour, then the egg whites, then the bread crumbs and fry in the extra virgin olive oil till golden on all sides. Remove balls from pan with a slotted spoon and let drain on a plate lined with paper towels. Serve immediately.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 349g | |
| Recipe makes 6 servings | |
| Calories 1046 | |
| Calories from Fat 715 | 68% |
| Total Fat 80.76g | 101% |
| Saturated Fat 13.85g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 407mg | 17% |
| Potassium 815mg | 23% |
| Total Carbs 53.28g | 14% |
| Dietary Fiber 5.7g | 19% |
| Sugars 2.55g | 2% |
| Protein 29.19g | 47% |
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