Pica

I recently bought a sachet of pea powder from Iper-I don't know why but I did.
Have searched for what uses it has but can find nothing more than using it as a "shake" or as a flour in cake (I hate cake ).
Don't really want to use it as a plate decoration so.... any ideas?
Thanks from a wet and windy Abruzzo where there is little else to do apart from ponder pea powder.

mikelincs

These recipes might help..

Recipes Made with Pea Protein Powder | Fitnesstreats.com

Pica

Thanks mikelincs-but they're all cake things

Lorna at Vicenza

Does it have anything at all to do with peas? Never heard of it.

Sancho

It's almost certainly the same as farina di piselli, which can be used in all sorts of ways. Various health benefits, apparently, and no gluten - http://www.bobsredmill.com/green_pea-flour.html

Farina Di Piselli. Dalla macinazione a pietra dei piselli verdi essiccati si ottiene questa farina molto fine, di colore verde e ricca di proteine. La farina di piselli si usa per prodotti da forno salati come pane, pizze e focacce, si presta inoltre per la preparazione di zuppe e per la preparazione del seitan (in combinazione al glutine in polvere): per arricchirlo degli amminoacidi non presenti nel frumento.

Various Italian recipes below

Ravioli di farina di piselli home made e barbabietola per un primo davvero speciale | Cardamomo & Co.

Ricerca Ricette con Farina di piselli - GialloZafferano.it

Pizza Senza Glutine con Farina di Piselli

heritagestanley

Are you sure it wasn't a misspelling - could be a diuretic

mothra

I've used it to make a green, veggie soup. Use it together with water, stock cube, boil and then add some chunks of broccoli and cavolo nero at the last few minutes.
You could be more adventurous and start the whole thing off in a pot where you've gently fried a chopped onion and garlic.
Also the good thing is that you could add a bit of what you fancy... Chickpeas, pepperoncino, sun dried tomatoes, parmigiano shavings and just serve it with some freshly ground black pepper, a Tuscan olive oil, crusty bread and a small side plate of olives.
Oh and a glass of red wine!!

Pica

I've made pea and mint soup with frozen petit pois and it's gorgeous.
This is actually an 85 gram sachet of pea puree -not powder which is available by the kilo. If I could source some good scallops......
Your recipe mothra sounds delightful (apart from the sundried toms). Thank you.

Mick_P

How about savoury pancakes? Just add an egg, water and a pinch of salt. I make pancakes using chickpea flour, rice flour, chestnut flour... they're a great accompaniment to various dishes.

Lorna at Vicenza

My kids make their own pancakes sometimes for a quick after school lunch or Sunday brunch ..... and then smother them in Nutella. England meets Italy in the kitchen.

Mick_P

Have you ever tried the Novi Crema? So much better than Nutella in every way - flavour, amount of hazelnuts, no excessive bulking out with vegetable fat...

Lorna at Vicenza

Not yet, but we will do when we find it next here. We'll look out for it. Cheers.

Pica

Thanks- sounds adventurous. Like a frittata?

Mick_P

Not as involved or eggy as a frittata. More like a... pancake. And when I say pancake, I mean a British-style one, as in quite large but pretty thin. We use them either like flatbreads or as wraps.

Lorna at Vicenza

This how my kids make theirs and it's so easy for them.

1 mug of self raising flour (English size mug not dainty tea cup)
1 same sized mug of milk
1 egg.

Whizz together with the hand blender and slowly pour into non-stick pan.
Makes two big pancakes or 4 small ones.