multicolored tagliatelle with fresh sauce
second courses from Italy
Pumpkin and lentil dumplings
Pumpkin and lentil dumplings
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Autumn is the month of par excellence of the pumpkin: soft but at the same time crispy and tasty my lentils and pumpkin dumplings will warm you in the first cold or accompany your aperitifs with your friends!
preparation
step 1
Clean and cut the cubic pumpkin; place it in a frying pan with a spoonful of oil and a rosemary sprig and let it bake until it will be soft.
step 2
Meanwhile, rinse the lentils under running water, boil for 10 minutes and drain.
step 3
Remove the rosemary from the pumpkin, crush it with a fork and mix it with lentils. Add the egg and parmesan cheese; add turmeric and salt and pepper.
step 4
Form the meatballs with the obtained mixture and then pour into the breadcrumbs.
step 5
Place the lentils and pumpkin dumplings on a baking tray covered with baking paper, sprinkle with oil and bake at 180 ° for 20 minutes.
step 6
Serve lentil lentils and hot pumpkin with a salad dressing or as a finger food starter.