Lentil “meatballs” in tomato sauce with rosemary and Grana Padano Riserva
| Difficulty
Easy
|
Preparation  30 min
|
Servings for
4 people
|
Ingredients
250 g precooked lentils
100 g Grana Padano Riserva
150 g boiled potatoes
100 g breadcrumbs
1 garlic clove
1 bunch parsley
1 shallot
tomato purée
thyme
chili pepper
extra virgin olive oil
salt
pepper
Preparation
Place the lentils, the grated Grana Padano Riserva, the peeled boiled potatoes, cut into pieces, a pinch of salt, pepper and 1 garlic clove into a mixer.
Purée everything until the mixture is smooth and dense.
Make lots of small balls with the aid of a spoon, roll in the breadcrumbs and fry in a pan with a drizzle of olive oil and the chopped shallot.
Add the tomato purée, season with salt and pepper and finish cooking.
Serve the lentil “meatballs” with the tomato sauce and a sprinkle of chopped parsley.
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