Ingredients
- 150 g di carote
- 100 g di cipolla
- 1 cucchiaino colmo di foglioline di timo fresco
- 3 gambi di prezzemolo fresco, le foglioline lavate ed asciugate
- 20 g di olio extravergine di oliva
- 50 g di pancetta a cubetti
- 500 g di lenticchie
- 90 g di pane di Altamura (tipo pugliese)
- 2 uova
- 1 pizzico di sale
- 20 g di Parmigiano Reggiano grattugiato
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