Chopped anchovies and salmon. Soft inside and outside croccantissime, as must all be meatballs. These are fresh fish balls made with anchovies and salmon, Fries is dipped’ in a simple tomato sauce with a hint of mint. Quick and easy to do, If you already how to fillet and clean fish, show up well and are great the next day. Combined with a cool glass of white wine are a strong second for a casual dinner based on fish…And do not weigh on the pockets…A single Meatball with a little’ of sauce on a single-dose spoon can be part of a starter or a great finger food. If you like meatballs, try the Eggplant meatballs or those of radicchio and potato, byartichokes, peas and speck orspinach and ricotta cheese.
Ingredients for 4 people:
- 400 g of anchovies
- 500 grams of salmon
- 4 tablespoons dry bread crumbs
- 15 grams raisins
- 15 grams pine nuts
- 25 grams of grated pecorino cheese
- 25 grams of grated Parmesan cheese
- an egg
- a bunch of parsley
- a few leaves of Basil
- 500 ml of tomato puree
- enough flour to coat the meatballs
- salt and pepper
- a pinch of sugar
- some’ fresh or dried mint
- extra virgin olive oil as required
- oil for frying
Prepare the sauce by putting the tomato sauce in a casserole, a little olive oil, a pinch of salt, a pinch of sugar and Basil: Let it cook covered over low heat for about 15 minutes. Wash the fish well, clean and fillet (but I hope you did clean the fishmonger) and dry thoroughly with a paper towel. Put the fish on a cutting board and chop coarsely with a knife. Put everything into a large bowl, combine the fish egg, the bread crumbs, grated cheese, parsley, the raisins, pine nuts, season with salt and pepper and mix until you get a homogeneous mixture.
Inumidendovi hands, form meatballs large when a ping pong ball and dip, one by one, in flour. Fry the Meatballs in plenty of oil until they are golden brown. Serve by placing at the bottom of a shallow dish one's mirror’ tomato sauce on which arrange the meatballs. Decorated with a sprinkling of chopped fresh mint or, If it's not season, dry.
THE PAIRING: with this dish, in which sea and earth come together, We suggest a Rosé served fresh, around 9-10°, as the Amalfi Coast Rosé Marisa Cuomo: fruity and delicate.