Suitable for crêpes, crepes, focaccias, gnocchi and cream soups.

“Pea porridge” recipe: Combine 125g of pea flour with a little salt and a spoonful of oil, adding 250 ml of water at room temperature little by little (or 150 ml of water and 100 ml of milk) until you obtain a smooth cream without lumps. Leave to rest for approximately 5/6 hours. Pour into a baking tray and season with a drizzle of oil, chopped onion and parsley. Bake in the oven for 20' at maximum power. Serve cut into slices or as a canapé for aperitifs together with grilled vegetables.