{"id":22082,"date":"2017-02-09T11:19:13","date_gmt":"2017-02-09T10:19:13","guid":{"rendered":"https:\/\/www.nonnonanni.it\/en\/ricetta-con-formaggio\/tuna-robiola-balls-with-yogurt-ginger-sauce-2\/"},"modified":"2017-02-09T11:19:13","modified_gmt":"2017-02-09T10:19:13","slug":"tuna-robiola-balls-with-yogurt-ginger-sauce","status":"publish","type":"ricette","link":"https:\/\/www.nonnonanni.it\/en\/cheese-recipe\/tuna-robiola-balls-with-yogurt-ginger-sauce\/","title":{"rendered":"Tuna Robiola Balls with Yogurt Ginger Sauce"},"content":{"rendered":"<p>In a bowl, combine the Nonna Nanni Robiola, the tuna, which has been drained well and broken up into pieces, the egg and the grated parmesan. Add the capers and chopped anchovies, breadcrumbs, chopped mint, salt and pepper. <br \/>Combine all the ingredients well until you have a smooth mixture; if it is too soft, add breadcrumbs. <br \/>Use your hands to shape the mixture into small balls, preferably all the same size, and roll them in breadcrumbs. I decided to bake these, to avoid frying. Place them on a baking sheet with a little olive oil both under and on top of the balls. Bake in a 240\u00b0C oven set to broil for about 15 minutes, making sure to turn them halfway through the cooking time. <br \/>To make the yogurt ginger sauce, mix the Greek yogurt with lemon juice and zest in a bowl, season with salt and pepper and add grated ginger. Serve the balls warm with the sauce chilled.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In a bowl, combine the Nonna Nanni Robiola, the tuna, which has been drained well and broken up into pieces, the egg and the grated parmesan. Add the capers and chopped anchovies, breadcrumbs, chopped mint, salt and pepper. Combine all the ingredients well until you have a smooth mixture; if it is too soft, add [&hellip;]<\/p>\n","protected":false},"featured_media":0,"menu_order":999,"template":"","class_list":["post-22082","ricette","type-ricette","status-publish","hentry","tag_ricette-second-courses"],"acf":{"ricetta_in_evidenza":"no","immagine_verticale":null,"ingredienti":"<p>100 g tuna in oil, drained<br \/>4-5 capers, rinsed<br \/>4 tablespoons grated parmesan<br \/>salt and pepper to taste<br \/>4-5 tablespoons breadcrumbs, as needed<br \/>chopped mint to taste<br \/>2 anchovy fillets in oil<br \/>1 egg<br \/>100 g Nonno Nanni Robiola<br \/>extra virgin olive oil, as needed<br \/><br \/>For the Yogurt Ginger Sauce<br \/>1 Greek yogurt<br \/>zest and juice of half a lemon<br \/>salt and pepper to taste<br \/>ground ginger to taste<\/p>","titolo_ingredienti_ricetta_extra":"","testo_ingredienti_ricetta_extra":"","numero_persone":"6","tempo_preparzione":"35","difficolta_ricetta":"10","blogger_associato":[709],"momento_di_gusto_associato":[29080],"video":"","id":"238","external_link":"","custom_logo":null,"title_videoricetta":"","videoricetta":"","videoricetta_cta_text":"","videoricetta_preview_desktop":null,"videoricetta_preview_mobile":null,"ricetta_payoff":"","ricetta_correlata":null,"ricetta_correlata_img":null},"_links":{"self":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/ricette\/22082","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/ricette"}],"about":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/types\/ricette"}],"acf:attachment":[{"embeddable":true,"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/media\/29080"}],"acf:post":[{"embeddable":true,"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/blogger\/709"}],"wp:attachment":[{"href":"https:\/\/www.nonnonanni.it\/en\/wp-json\/wp\/v2\/media?parent=22082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}