Ana Perez

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Ana Perez

Codito balls with cheese and tuna

Name: Codito balls with cheese and tuna
Prep time: 35 min
Cook time: 35 min
Yield: 20
Cuisine: Americana
Ingredients: 1 cup elbow pasta , medium; 2 tablespoons butter; 3 tablespoons wheat flour; 2 cups whole milk; 1/4 white onions, median; 4 whole cloves; 1 leave bay (laurel); 1 can tuna; 200 grams manchego cheese, grated; parsley, finely chopped; wheat flour, to bread; 2 eggs; ground bread, to bread; salt, to taste; white pepper, to taste

5 mins

30 mins

Half

4.5

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Ana Perez

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Crunchy tuna balls with perfect tuna for those football evenings. Ideal to please even the most demanding of children or to impress any unexpected visitor.

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Ingredients

20 portions

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Preparation

Cook the codito al dente following the package instructions. Drain and let cool.

In addition, heat the milk, onion, cloves and bay leaf over low heat without letting it boil. As this is about to boil, remove from heat and let stand for 10 minutes. Remove onion, cloves and bay leaf.

In a pan, melt the butter over medium heat. Add the flour. Move constantly with a wooden shovel until a uniform mass is formed. Still stirring, gradually add the milk from step # 2 until it forms a thick sauce.

Add the coditos, tuna, cheese and parsley to the milk sauce. Incorporate everything well. Season with salt and pepper to taste. Remove from heat once the cheese has melted. Allow to cool completely.

Once cool the code, form small balls. Pass each ball with flour. Then for beaten egg and finally for bread crushed to brew. Refrigerate or freeze if possible.

Fry the balls until they are lightly browned on the outside. Place on absorbent paper. Serve hot.

TIPS

Prepare them a day early and freeze them. The next day or when they are necessary, you just have to fry them. They can be accompanied with a variety of sauces such as mayonnaise with chipotle.