One 6 ounce can tuna in olive oil
7 ounces well-drained ricotta
6 ounces robiola cheese
2 hard boiled eggs, mashed
Zest and juice of one lemon
1 1/2 tablespoons capers in salt, well rinsed
Filippo Berio extra virgin olive oil
Salt and pepper to taste
Medium size bunch basil
In a bowl mash the tuna with a fork; stir in the ricotta, robiola, eggs, lemon juice and zest, capers and 2 tablespoons olive oil. Add salt and pepper to taste. Cover and refrigerate for 1 hour.
With wet hands roll balls the size of hazelnuts and wrap each in a basil leave. Secure with a toothpick and place on a serving platter.
This recipe is featured on show 2406 - Classic Piedmont Antipasti.
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