POTATO & LENTIL OF UMBRIA BALLS
Ingredients for 4 servings
- 300 gr of La Madia Lentil of Umbria
- 600gr of potatoes
- 1 carrot
- 1 rib of celery
- 1 small onion
- 1 clove of garlic
- 2 eggs
- 1 jar of La Madia Sun-dried Tomato Spread
- wild fennel
- pine nuts
Boil the lentils and the potatoes. Blend half lentils with carrot, celery, onion and garlic. Mash the potatoes and then mix with the blended lentils. Add the eggs, the remaining lentils, 1 tablespoon of La Madia Sun-dried Tomato Spread, salt, pepper and some breadcrumbs if necessary.
Make balls and then flour them. Cook as you prefer, fry or bake them. Serve with the remaining La Madia Sun-dried Tomato Spread and garnish with some wild fennel and pine nuts.
Difficulty: Media – Time: 60 mins.
Product used: La Madia Sun-dried Tomato Spread
