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Cereals and peas in

A variant of the classic Venetian, rice and peas.

A dry version enriched with a new ingredient: the walnut sauce.

Using a mix of cereal, instead of only rice, increase the beneficial properties: Since high-fiber cereals are able to stabilize the intestine, they also have a calorie intake lower than the traditional pasta dish.

The walnut sauce made it possible to maintain the soft, flat, giving it a slightly bitter taste that blends with the sweetest peas.

A dish that may be eaten either hot or cold, also because its ingredients are not seasonal.

Ingredients:

mix 475g of cereals (rice, barley and emmer)

300g spring peas

180g walnut sauce

5g grated sharp provolone

walnuts

1 / 3 red onion

soy sauce

parsley

white wine

extra virgin olive oil

salt, black pepper

ingredients for the sauce of walnuts

150g walnuts

2 clove garlic

4 Tbsp grated cheese

a piece of bread crumb

5-6 Tbsp milk

2 Tbsp extra virgin olive oil

salt

Prepare the sauce of nuts.

Bake the walnuts in boiling water for a few minutes, freeing them from the skins, let them dry and crush them together with bread crumbs, garlic and salt until dough is thick and creamy.

Mix milk and oil and mix well to obtain a creamy sauce.

Sauté in a pan with oil, sliced \u200b\u200bonion, add the peas and season with soy sauce and parsley. Cook with the white wine and water, salt and pepper.

Boil the mix of grain in boiling salted water, drain it and blow it up nella padella con i pisellini, unire la salsa di noci ed il provolone.

Servire guarnendo con i gherigli di noce sminuzzati.