Pippoli Gr. 220
from Producer La Bona Usanza
A “pastina ” made with wild pea flour (60%) and chickpeas (40%) (vegan) gluten free.
Cooking time: 10 minutes; can be used in broths and soups, or as dried pasta, with a sauce, depending on individual taste – Pippoli in broth with seasonal vegetables; or with artichokes, aromatic herbs and pecorino cheese; or with fresh broad beans and crispy bacon; or with vegetables from the vegetable garden, broad beans and taleggio cheese, are some ideas. This “pasta” has a firm vegetable consistency, and approx.50g is enough for one portion.
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