Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.