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.