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    Lentil “meatballs” in tomato sauce with rosemary and Grana Padano Riserva

    Group 393Easy
    Group 3824 people
    T230 min

    Lactose Free

    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

    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    Add the tomato purée, season with salt and pepper and finish cooking.

    STEP 4

    Serve the lentil “meatballs” with the tomato sauce and a sprinkle of chopped parsley.