Medium
4 per.
120 min
Chef Danilo Angè
Ingredients
300 gr of ground veal
100 gr of lentils
1 bay leaf,
100 gr of Grana Padano within 16 months
1 sprigs of sage
100 ml of milk
120 gr of bread crumbs
200 grams of pineapple
10 grams of paprika
10 ml of extra virgin olive oil
salt and pepper
Preparation
Peel the pineapple, cut into very thin slices, arrange on a plate, sprinkle with paprika and bake in oven at 90°C for one hour.
Pour the lentils into a saucepan, previously softened in cold water for one hour, cover with cold water, add the bay leaf and cook for 40 minutes and drain.
Knead the veal with lentils, chopped sage and Grana Padano cut into small cubes; form the meatballs, pass them in milk and grated bread.
Cook the meatballs in a pan with little oil, drain them on paper towels and serve with crunchy pineapple.
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