Gold loaf

Ingredients for 4 persons

• 1 jar of tonnotto 500g
• 1 jar of aliciotte rolled up with capers 1000g
• 350g of potatoes
• 200g of ricotta cheese
• 20g grated pecorino cheese
• 2 eggs
• marjoram
• salt, pepper
• 30g of breadcrumbs
• grated lemon
• extra-virgin olive oil
• mixed salad for serving

Preparation

Boil the potatoes, drain, peel and put them in a potato masher. Add the crumbled tuna to the smashed potatoes, than grated cheese, ricotta, eggs, marjoram, salt, pepper.
Amalgamate the mix then form a loaf. Flavour the breadcrumbs with marjoram and the grated lemon therefore roll over the polpettone on the aromatized breadcrumbs and wrap it in greaseproof paper.
Bake it in the oven at 180°C for 30", and then open the wrapping, sprinckle with 4 tablespoons of oil and bake for other 30" until the surface become brownish.
Slices the loaf and serve, garnishing with alicotte rolled up with capers and seasoned mixed salad.