Piselette

Name: Piselette
Prep time: 40 min
Yield: 2
Cuisine: Italia
Ingredients: 200 g Peas; 200 g Tofu; 5 Tablespoons Cornstarch; 2 Tablespoons Soy sauce; 70 g Leek; to taste Corn flour; to taste Salt; to taste Oil; to taste Garlic powder; to taste Pepper; to taste Paprika

@ingegneriavegetale

Discover the authentic taste of Piselette: peas and tofu in a delicious fusion of flavors with selected spices. Try them now for a unique Italian dish!

Difficulty: Easy

Cooking time: minCooking: min

Preparation time: 40 minPreparation: 40 min

Country: Italia

ingegneriavegetale@ingegneriavegetale

Ingredients

No. Servings

Peas200g
Tofu200g
Cornstarch5Tablespoons
Soy sauce2Tablespoons
Leek70g
Corn flourto taste
Saltto taste
Oilto taste
Garlic powderto taste
Pepperto taste
Paprikato taste

Preparation Ingredients General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
In a saucepan, add the peas with a sauté of leeks and cover them 2/3 with water, add salt and let them cook for about 20 minutes (or until they are almost completely cooked)
STEP 2 OF 7
After 15 minutes, add a crumbled block of tofu and the soy sauce.
STEP 3 OF 7
Blend with an immersion blender, trying not to turn them into a complete cream (the remaining water in the saucepan should be much less than half.)
STEP 4 OF 7
Add the spices and starch and let the mixture rest. If it is still too soft, add more starch or breadcrumbs.
STEP 5 OF 7
Once cooled, take a portion of the mixture, flatten it slightly and coat it in corn flour (for the gluten-free version) and place them on a baking sheet covered with parchment paper or in an air fryer, covered with parchment paper.
STEP 6 OF 7
Cook in the air fryer at 180°C for about 15 minutes, in the oven at 200°C for about 17 minutes.
STEP 7 OF 7
Let them cool a bit and then eat as you prefer, for example with a side of salad and tomatoes.

General Information

Origin

Italia, Emilia Romagna

Analysis

Macronutrients (100 gr)

Attention

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Descrizione

Preparation

STEP 1 OF 7

In a saucepan, add the peas with a sauté of leeks and cover them 2/3 with water, add salt and let them cook for about 20 minutes (or until they are almost completely cooked)

STEP 2 OF 7

After 15 minutes, add a crumbled block of tofu and the soy sauce.

STEP 3 OF 7

Blend with an immersion blender, trying not to turn them into a complete cream (the remaining water in the saucepan should be much less than half.)

STEP 4 OF 7

Add the spices and starch and let the mixture rest. If it is still too soft, add more starch or breadcrumbs.

STEP 5 OF 7

Once cooled, take a portion of the mixture, flatten it slightly and coat it in corn flour (for the gluten-free version) and place them on a baking sheet covered with parchment paper or in an air fryer, covered with parchment paper.

STEP 6 OF 7

Cook in the air fryer at 180°C for about 15 minutes, in the oven at 200°C for about 17 minutes.

STEP 7 OF 7

Let them cool a bit and then eat as you prefer, for example with a side of salad and tomatoes.

Macronutrients (100 gr)

Energy (kcal)	102.74
Carbohydrates (g)	15.14
of which Sugars (g)	2.44
Fat (g)	1.81
of which Saturates (g)	0.06
Protein (g)	5.98
Fiber (g)	2.71
Sale (g)	0.25