The pasta that will dethrone the bolo '


Bet everything on the burrata + meatballs combo, which will be the cool combination of the summer.

The principle ? The taste of meatless bolos with veggie meatballs in tomato sauce, easy and quick to make, twisted by the milky side and really tasty food porn. On your aprons!


80 g raw lentils

70g red beans

1 shallot

1 garlic clove

2 tablespoons of tomato paste

45 g small oatmeal

1 tablespoon of soy sauce

1 teaspoon of dry aromatic herbs (thyme, oregano, basil ...)

2 tablespoons of olive oil

300 to 400 g of raw pasta

1 glass of tomato sauce

1 nice burrata

Toppings of your choice

Cherry tomatoes

Fresh basilic

Grated parmesan


The day before, soak the pulses .

The same day, drain, rinse and cook the legumes according to the package directions.

You will get around 200g of lentils and 190g of cooked beans .

Preheat the oven to 200 ° C.

In a frying pan, brown the finely chopped shallot and garlic in 1 tablespoon of oil.

In a blender , reduce the flakes to a powder.

Place the lentils and beans in a bowl , then mash them with a potato masher or possibly a fork. The texture should be close to a mash with chunks.

Add soy sauce, pepper, herbs, mixed flakes, tomato paste, shallots and garlic. Mix well and adjust the seasoning if necessary.

Using a large spoon or an ice cream scoop, shape 10 balls. Oiling your hands will make this step easier.

Gently place the meatballs on the baking sheet lined with baking paper .

Add a drizzle of oil .

Lower the oven to 180 ° C and bake for 25 minutes.

Cook the pasta as directed on the package. Drain them, return them to the pan and mix with the sauce.

Arrange without delay, arrange the meatballs and share the burrata . Add a drizzle of olive oil, a few chopped cherry tomatoes and chopped basil leaves .

Add salt and pepper.

Also discover the secrets of Emilie Franzo's good, easy pies and we give in to the madness of Sabrina Ghayour's veggie dumplings .

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