Protein Pea Piadine by @laricettaveg

55 min

5 servings

🫛

200 g

Frozen peas

💧

100 ml

Water

🫒

1 tbsp

Extra virgin olive oil

🧂

Salt

🌾

300 g

Type 0 flour

0.5 tsp

Instant yeast for piadine and savory cakes

  1. Blanch
    • Frozen peas
    • Water

    Blanch the frozen peas in boiling water for 5-6 minutes or until soft, then let them cool slightly.

  2. Blend
    • Frozen peas
    • Water
    • Extra virgin olive oil

    Blend the peas with the water, olive oil and salt, then add 3/4 of the flour and the yeast; start mixing first with a fork then by hand, adding the remaining flour if needed.

  3. Rest
    • Type 0 flour
    • Frozen peas
    • Water

    If the dough is still sticky, let it rest 15 minutes before working in more flour, repeating until you find the right proportion based on how much water the peas absorbed.

  4. Divide

    Once you have a soft dough ball, divide it into 5 balls and let them rest 15 minutes.

  5. Roll
    • Type 0 flour

    Roll out each ball to 2-3mm using a little flour to help.

  6. Heat

    Heat a good pan and cook the piadine for a few minutes per side.

  7. Cover

    Stack the cooked piadine as you go and cover with a kitchen towel.

Protein Pea Piadine by @laricettaveg

55 min

5 servings

🫛

200 g

Frozen peas

💧

100 ml

Water

🫒

1 tbsp

Extra virgin olive oil

🧂

Salt

🌾

300 g

Type 0 flour

0.5 tsp

Instant yeast for piadine and savory cakes

Preparation Steps

  1. Step 1/7

    Blanch the frozen peas in boiling water for 5-6 minutes or until soft, then let them cool slightly.

    🫛Frozen peas
    💧Water

  2. Step 2/7

    Blend the peas with the water, olive oil and salt, then add 3/4 of the flour and the yeast; start mixing first with a fork then by hand, adding the remaining flour if needed.

    🫛Frozen peas
    💧Water
    🫒Extra virgin olive oil
    🧂Salt
    🌾Type 0 flour
    Instant yeast for piadine and savory cakes
    🍴Fork
    🥣Bowl

  3. Step 3/7

    If the dough is still sticky, let it rest 15 minutes before working in more flour, repeating until you find the right proportion based on how much water the peas absorbed.

    🌾Type 0 flour
    🥣Bowl

  4. Step 4/7

    Once you have a soft dough ball, divide it into 5 balls and let them rest 15 minutes.

    🥣Bowl

  5. Step 5/7

    Roll out each ball to 2-3mm using a little flour to help.

    🌾Type 0 flour
    🥖Rolling pin

  6. Step 6/7

    Heat a good pan and cook the piadine for a few minutes per side.

  7. Step 7/7

    Stack the cooked piadine as you go and cover with a kitchen towel.

    🧻Kitchen towel

Composition

Ingredients

Types

Vegetables, Liquid, Oil, Spices, Grains, Leavening agent

Ingredients

Frozen peas, Water, Extra virgin olive oil, Salt, Type 0 flour, Instant yeast for piadine and savory cakes

Notes

Salt (a good pinch), Type 0 flour (approximate, divided into 3/4 then remainder as needed)

Allergens

Gluten

Dietetics

Dietary regimen

Halal, Vegan, Egg-Free, Nut-Free, soy-free, Dairy-Free, Sugar-Free, Vegetarian, Pescatarian

Calories

220 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 40g, Fat: 3.5g, Fiber: 3g, Sugars: 2g

Nutritional Information

Minerals

Iron: 1.8mg, Potassium: 160mg, Magnesium: 22mg, Sodium: 250mg

Vitamins

Vitamin C: 6mg, Vitamin K: 9mcg, Folate: 35mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

15 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Fork, Rolling pin, Kitchen towel, Bowl

Appliances

Blender, Stove

Type

Type

Type Of Dish

Bread, Main Course

Occasions

Back To School, Meal Prep, Office Lunch

Origin

Source

Platform

instagram

Original Creator

@laricettaveg

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Soft, Chewy

Flavors

Savory, Earthy, Mild

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store stacked piadine wrapped or in an airtight container), freezer : up to 2 months (separate piadine with parchment paper,store in an airtight freezer bag or container,thaw before reheating), room temperature : a few hours (keep covered with a kitchen towel,consume same day)