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Trophie tricolor

ingredients

servings

3

Trofie, pasta

350 oz

Pisellini, pasta

400 oz

Onions

1 half

Extra virgin olive oil

1 spoon

Iodized salt

to taste

Parsley

2 sprigs

Water

to taste

Dry tomatoes

8 unit

Chopped Almonds

15 oz

first courses from Italy

Trophie tricolor

Trophie tricolor

vegan with gluten high in potassium high in magnesium high in phosphorus

ready in

35 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Trophie tricolor

A super delicious, delicate and timely dish, fast and easy to prepare.

Trophie tricolor step 1

step 1

Say and wash the onion, cut into half the half to use and put it in pan with egg oil, peas and a little water. Let it bake at moderate heat for about 15 minutes.

Trophie tricolor step 2

step 2

Add salt, pepper and parsley, mix and let cook for another 5-10 minutes. Meanwhile, boil the water that will be used to cook the dough.

Trophie tricolor step 3

step 3

Transfer the peas into the dough mixer and add some water to make the compound creamy.

Trophie tricolor step 4

step 4

When the pea cream is ready, transfer the mixture into the frying pan and bake the dough according to the directions.

Trophie tricolor step 5

step 5

Slice and roughly chop the dried tomatoes and put aside.

Trophie tricolor step 6

step 6

If you do not already have it, chop the almonds to get the grain. Put it aside.

Trophie tricolor step 7

step 7

Once the dough has been drained, fry it in a frying pan with a pea cream for a few minutes.

Trophie tricolor step 8

step 8

Impress and enjoy! I thank Florinda Tomaiuolo for the appetizing inspiration!

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