THEINGREDIENTS X 4:
100 g drained tuna in oil
100 g fresh anchovies already cleaned and deboned
40 g white breadcrumbs
1 small glass of warm water
2 eggs
1 handful of desalted capers
20 g grated Grana Padano
1 sprig of parsley
500 g tomato pulp
1 onion
3 potatoes
extra virgin olive oil
rosemary and bay leaves
salt and pepper
Method
In a large bowl collect the tuna and the anchovies cut with a knife (almost chopped), the breadcrumbs soaked in water and squeezed well, the Grana Padano, the eggs, the capers and the parsley. Season with salt and pepper and mix all until you obtain a compact mixture with which you form many meatballs. Keep them aside.
Peel the potatoes, wash them and cut them into chunks. Peel the onion, chop it and sauté it with a drizzle of extra virgin olive oil in a saucepan. Then pour in the tomato pulp, a sprig of rosemary and 2 bay leaves. As soon as it starts to boil, add both the meatballs and the potatoes.
Fish balls with potatoes in sauce (photo by Federico Miletto, lifestyle Sergio Colantuoni, food stylist Gino Fantini).
Add half a glass of hot water, cover, lower the heat and leave to cook for approximately 30 minutes, stirring occasionally. Finally, add salt, grated fresh pepper and flavor with basil.
PS You wanted to prepare the most traditional meatballs, mix 600 g of minced beef with 40 g of stale breadcrumbs soaked in water (or milk, if you prefer), 2 eggs, a sprig of chopped parsley, 2 tablespoons of grated Grana Padano, a pinch of nutmeg and one of salt. Then, proceed as above.
The décor idea
Poor dish, who said it? Grandma’s “potatoes & meatballs” (fish and, perhaps even more so, meat) are a simple, timeless Italian comfort food. Preparing them tasty, soft and compact at the right point is not at all obvious. As we do not take for granted this presentation a bit ‘eccentric, in color. As cheerful as a Sunday family lunch.
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