Lentil “meatballs” in tomato sauce with rosemary and Grana Padano Riserva
Ingredients250 g precooked lentils
100 g Grana Padano Riserva
150 g boiled potatoes
100 g breadcrumbs
1 garlic clove
1 bunch parsley
extra virgin olive oil
PreparationPlace 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.