Polpettine di Tonno e Patate

Add these to your antipasti or hors d’oeuvres repertoire: little round creamy potatoes flavored with tuna and the bite of capers, two indigenous tastes of Sicily, fried to have a lightly crunchy exterior. The recipe is from the notebook of Giovanna Passannanti’s grandmother from the nineteenth and early twentieth century, but it would be completely at home on the menu of a contemporary Italian restaurant.