|
|||
Prepared with decorticated boiled pulses and pureed in order to obtain a dense cream which needs only to be heated with the addition of a little water. |
|||
| Passato di Ceci | gr. 340 | ||
| chickpeas, water, salt | |||
| Passato di Cicerchie | gr. 340 | ||
| cicerchie, water, salt | |||
| Passato di Lenticchie | gr. 340 | ||
| lentils, water, salt | |||
| Passato di Piselli | gr. 340 | ||
| green peas , water | |||
| Passato di Fagioli | gr. 340 | ||
| beans, water, salt | |||
