1
onion
20 g
capers
30 g
pitted black olives
150 g
drained tuna, in water (canned)
50 g
tomato paste
50 ml
red wine
1 ts
dried oregano
1
onion
250 g
risotto rice
150 ml
white wine
350 ml
vegetable broth
1 package
saffron (approx. 0.2 g each)
50 g
grated Parmesan
50 g
flour
150 g
breadcrumbs
2
eggs
800 ml
oil for deep-frying