Lentil 'Meatballs' in Tomato Sauce with Rosemary and Grana Padano Riserva
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This recipe has been provided by Grana Padano
Serves 4 Preparation Time: 30 Minutes Difficulty: Easy
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.