Sicilian tomato tomato sauce tuna meatballs. These meatballs nobody can resist: the recipe is my grandmother. Flavored with fresh mint, pecorino cheese, raisins and pine nuts. First of all,, the FRY in oil to give a delicious crust and then bake it in the sauce so that they become soft. The aroma of mint and the sweetness of the raisins, combined with the spicy chili and garlic do the rest. The accompany with an aromatic rice boiled, to give a modern touch to the dish, but pointless ramble: the classic Bootie in Gravy, with a slice of country-style bread, casareccio, best if toasted and seasoned with salt and good oil, should be done and can't be beat. I remember my grandmother often making Sicilian tomato tuna patties in a nice coccio pan. For me it was a big party every time I sat at the table in front of those delicious fish balls! Of the rest, I love all the meatballs and, for that, I have a lot of RECIPES OF MEATBALLS on the site.
You know by now that usually don't use tuna but I prefer the yellow fin variety, the tuna, the fish or the long wing. This time I bought the fresh tuna for two reasons: the main one is that, According to the latest figures from dell’ICCAT, the fishing quota for bluefin tuna of the Mediterranean Sea has been raised because the population of bluefin tuna is on the rise. Then, I treated myself to the purchase. The second reason: I really wanted to feel the taste of Grandma's meatballs. If you want, though, You can replace the tuna with sardines, and the result will still be excellent. If you like tuna even try tuna and sour Sicilian, with caramelized onions and mint. And have a look at all my SICILIAN RECIPES. Have a good day!
700 grams of fresh tuna
1 clove garlic
fresh mint as required
60 grams of bread crumbs
50 grams of grated pecorino cheese Dop
pine nuts and raisins just enough
salt and pepper
breadcrumbs to coat the meatballs
oil for frying
for the sauce
extra virgin olive oil
2 cloves of garlic
750 grams of peeled tomatoes or tomato puree
raisins and pine nuts as required
a pinch of cayenne pepper
fresh mint as required
Put the bread in a bowl and sprinkle with a little mineral water. Clean the tuna skin and any bones. Chop the tuna with a knife (I prefer not to whip because I love that the meatballs are too homogenous consistency, But if you want you can just chop it with the mixer). Finely chop the Mint and garlic and, coarsely, raisins and pine nuts. In a bowl, put the tuna, Mint, garlic, raisins, pine nuts, pecorino cheese, beaten egg and cream soaked bread. Work with your fingertips until the mixture is homogeneous. Season with salt and pepper. Make the dough for 15-30 minutes in the refrigerator.
With hands slightly wet, form round dumplings and as big as a ping-pong ball; pass the Meatballs in breadcrumbs lightly salted; FRY in peanut oil for one minute: must only Brown because they finish cooking in the sauce. Set aside.
Prepare the tomato sauce: clean the garlic and fry it in a pan without making it darken. Combine chopped mint leaves, the chili, the raisins and pine nuts; then add the tomato. Season with salt, Deglaze with white wine and allow to evaporate the alcohol part. Cook for five minutes; then add the meatballs, cover and cook for 10 minutes, until the sauce will not be dense and flavorful. I suggest you prepare these meatballs with a few hours in advance and then warm up all over very low heat: are going to be even tastier. The aromatic rice type usually accompany jasmine or basmati, simply boiled. Bon appétit!
MATCHING: Franciacorta DOCG Brut Rosé Cantine Barone Pizzini. A pink classic method, produced with Pinot Noir, combining a nice sour plot a discreet body. After fermentation, This wine is matured for six months in barrique and steel, then refines in bottle on yeast for between thirty and forty months. Ribes, Blueberry and pink are the main fragrances, accompanied by a flavor that makes the combination with these meatballs pleasant.