Recipe by chef Rubina Rovini
for 4 people
200g Bartolini lentils
100g Greek yoghurt
50g grated Parmesan cheese
4 slices of bread
1 egg- 1 lime- half a clove of garlic
cumin powder- fresh coriander
salt- pink peppercorns
extra-virgin olive oil DOP Bartolini
Mix the yoghurt with a little lime juice in a bowl, season with salt, pink pepper and lime zest.
Store in the fridge.
Boil the lentils in water after soaking for about 2 hours. Drain and cool.
Soak the crustless bread in a little milk, squeeze it out and add the lentils, garlic, Parmesan cheese, cumin, coriander and salt. Adjust the consistency with a little breadcrumbs, if necessary.
Grease your hands with olive oil, form small balls and dip them first in the beaten egg, then in the breadcrumbs.
Bake at 200°C for about 15 minutes, until golden brown.
Serve warm with the yoghurt sauce and salad.