FOR THE FRITTERS
1 can of tuna in olive oil (130 g)
1 chicken breast without bone (360 g), cut into pieces
1/4 cup of chopped parsley
1/2 teaspoon of lemon zest
4 slices of pork loin (100 g)
1 egg
1 pinch of salt or to taste
Olive oil for cooking the pasta
500 g of macaroni type fettuccine (flat noodles)
1/2 cup of butter (100 g)
1 tablespoon of lemon juice
1 teaspoon of ground black pepper, crushed
1 teaspoon of chopped fresh thyme
FOR THE FRITTERS
1 can of tuna in olive oil (130 g)
1 chicken breast without bone (360 g), cut into pieces
1/4 cup of chopped parsley
1/2 teaspoon of lemon zest
4 slices of pork loin (100 g)
1 egg
1 pinch of salt or to taste
Olive oil for cooking the pasta
500 g of macaroni type fettuccine (flat noodles)
1/2 cup of butter (100 g)
1 tablespoon of lemon juice
1 teaspoon of ground black pepper, crushed
1 teaspoon of chopped fresh thyme
In a large pot, bring 3 liters of water to a boil
MAKE THE FRITTERS: In a food processor or blender, combine all the ingredients until you get a homogeneous mass
Use a spoon to shape the mixture into small balls and add them to the boiling water
Cook until they rise to the surface and remove with a slotted spoon
Arrange in a bowl, cover, and reserve
In a large pot, bring 5 liters of water to a boil with 1 tablespoon of salt and a few drops of olive oil
Cook the pasta in the hot water until it's al dente, which is when it's still slightly soft but resistant to biting (about 8 minutes)
Drain and reserve
In another large pot, heat the butter over medium heat
Add the lemon juice, black pepper, thyme, and cooked macaroni
Stir well and gently add the tuna fritters
Serve hot
893 calories per serving
