- Portions 416 portions de 0.06kg
- Cuisson 1h
- Conditionnement 25kg
The use of peas can be traced back to antiquity, in Southern Europe and more generally around the Mediterranean, especially on the Greek islands. The Greeks' diet focused on cereals: barley and wheat to which they added vetches, lentils and peas. The Romans, in times of cereal shortage, made cakes with dried peas. In fact, the recipe was used by the nomadic populations and peasants of Western Europe until the end of the 19th century.
Organic green split peas
Rinse the split peas. Place in a saucepan and cover generously with water. Cook for approximately 1 hour over a medium heat until tender. Green split peas are a perfect accompaniment to charcuterie. They're just as delicious in a terrine, puréed, in soup or with rice. Keep in a cool, dry and dark place.