We went to the restaurant A Cannata, on the island of Salina, Sicily, and got the recipes for some of their best dishes.
Perline di ricciola
For 4 servings
400 grams of chopped Amberjack
1 tablespoon of capers
1 clove of minced garlic
3 tablespoons of breadcrumbs
5 tablespoons of olive oil
Finely mince the capers and mix them with the amberjack pulp, egg, oregano, garlic and the breadcrumbs.
Add as well two or three tablespoons of water, salt and pepper.
Make some squashed meatballs and brown them in the already hot oil, turning them a couple of times until they are cooked and golden brown.