Lamb meatballs with Grana Padano and yogurt

Serves 4 people Preparation time: 30 mins

INGREDIENTS:

For the meatballs:

• 700 g lamb mince

• 200 g bread

• 500 ml milk

• Salt, to taste

• Pepper, to taste

• 100 g Grana Padano Riserva, grated • 10 g parsley, chopped

• 10 g basil, chopped

• ½ garlic clove, chopped

For the tomato sauce:

•1 tbsp olive oil v large onion, finely chopped v¡ garlic clove, finely chopped •400 g fresh or canned tomatoes, chopped •2 tbsp tomato purée •Chardonnay (or white wine) vinegar •15 g N`duja (spicy sausage from Calabria)

Garnish

1 tbsp capers

12 anchovies

25 g Grana Padano Riserva, grated 300 ml natural yoghurt

500 g chard leaves

PREPARATION

Start making the tomato sauce by heating the oil in a large sauté pan over gentle heat. Add the onion and the garlic and cook very gently for about 10 minutes until soft, however don’t let the onion and garlic brown. Then add the tomatoes and tomato purée and season. Stir, then leave to simmer for a further 20 minutes. To make the meatballs, combine all the meatball ingredients together in a mixing bowl. Then make the individual balls which should be around 30-40g each and, once they’re all ready, place them in the simmering tomato sauce to cook. Then add the n`duja and the vinegar and cook for 15 minutes. While this is happening, blanch the chard leaves in salted boiling water for 30 seconds. Plate up and add anchovies and the chard leaves on the top, then sprinkle with grated Grana Padano Riserva and serve with yoghurt and capers on the side, adding them to taste.