- 200 g of anchovies
- 2 tbsp dry bread crumbs
- 5 g dried raisins
- 5 g pine nuts
- 25 g of grated caciocavallo cheese
- 1 egg
- basil leaves parsley
- 250 ml of tomato puree flour to coat the meatballs
- olive oil as required
- sunflower 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 and dry thoroughly with a paper towel. Put the fish on a cutting board and chop coarsely with a knife or use scissors. 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. Form fishballs large as a ping pong ball and dip, one by one, in flour. Fry the fishballs in a plenty of oil until they are golden brown. Serve fishballs with tomate sauce.
