How to use pea pods? With a GREEN farinata
Here’s the recipe of pea pods farinata: good, simple and economic, perfect for a summer dinner as well as for a sandwich in the office.
For the pea pods cream:
1kg of Pea pods (empty)
Separate peas and pods, set aside the peas for another preparation. Wash the pods, cut off the stem and any filaments of closure. Cook the pods in boiling salted water for about 3 minutes or alternatively steam for 7-8 minutes. Put the pods in the juicer. You will obtain a green, tasty cream you can use immediately, store in a refrigerator for 3-4 days or alternatively frozen it. If you put it in the frozen ice tray you can have ice cubes ready to use. Pea pods cream can be used to make sauces, flan, pasta, but also for an unusual dessert (short of a recipe from Ecocucina’s reader).
500g pea pods cream
250g chickpea flour
250ml of water
a pinch of salt
a teaspoon of turmeric
4 tablespoons of extra virgin olive oil
Put chickpea flour into a bowl, add the pea pods cream stirring with a whisk and then the water. Keep stirring until you have a smooth mixture. Cover with plastic wrap, refrigerate and let stand overnight (or at least a few hours). Next day add oil, turmeric and salt and pour the mixture into a baking tray. Bake at 200 ° for 30 minutes. Remove from the oven and taste. You can taste Farinata with a side of salad or:
– With tomatoes and basil – put a square of Farinata in each dish, cover with a salad of fresh tomatoes, spring onion, basil, olive oil, apple cider vinegar, salt and pepper;
– Sandwich – toast the bread and garnish with a square of Farinata, some salad leaves, mustard and fresh spring onion.