Shelled Split Peas

Dried split peas, only from Italian lands: without soaking, they dissolve into a cream in half an hour

The legume that cooks itself: sweet, velvety, ready to become a puree, purée or pancake without waiting a night

Cerqueto Shelled Split Peas

I Shelled split peas  They are dried peas without the peel and divided into two cotyledons: two smooth half spheres, which for this very reason they don't need soaking and 50 minutes During cooking, they dissolve spontaneously into a thick, smooth cream, without a blender. The flavor is the same sweet and delicate of the pea, with a herbaceous note and a chestnut base that is enhanced by long cooking. Those from Cerqueto are only from Italian lands and are selected and packaged in the company's facilities in Acquapendente, in Alta Tuscia.

They are the most practical legume in the pantry and one of the most generous: 21,7 g of protein Per 100g, they're low in fat and affordable, making them a staple for centuries. Perfect for purees and cream soups, for purées to accompany meats, for spiced fritters, and for thickening flourless soups and broths. Produced in Italy, with just one ingredient.
 
 
 

The roots of these shelled split peas are deep in tradition

Before beans arrived from the Americas, dried peas were the legume that fed Europe. In the Middle Ages, they were sown in rotation alongside wheat and stored split, because without their husks, they didn't go rancid and cooked quickly: pea puree It was the daily dish of monasteries and peasant families from November to March, eaten hot in the evening and cold, curdled, the next morning. An English nursery rhyme still recalls it today, "pease porridge hot, pease porridge cold, pease porridge in the pot nine days old," and in the Netherlands, the thick soup of split peas, snert, is still the national winter dish.

The pea also has a unique place in the history of science: in the garden of a monastery in Brno, between 1856 and 1863, the Augustinian friar Gregor mendel He patiently crossed thousands of pea plants, observing smooth and wrinkled seeds, green and yellow, and from them he deduced the laws of heredity that founded genetics. The humblest legume in the pantry is the one that taught humanity how traits passed down from generation to generation work. In the split peas of Cerqueto, grown in Italian fields, there is a piece of that long history of patience and observation.
 
 
 

Choosing shelled split peas means taking care of yourself

With 21,7 g of protein Per 100g, split peas are a top-quality plant-based protein source, and when combined with a cereal, bread, rice or spelt, they offer a complete amino acid profile. 53,6 g of carbohydrates They are complex and slow-release, with just 2,9g of sugars, and the fibers, abundant even without the peel, support satiety and intestinal regularity, with a favorable effect on blood sugar and cholesterol.

Peas bring Potassium, phosphorus, magnesium, iron, zinc and B vitamins, especially thiamine, and lutein, a carotenoid that is valuable for eyesight. Without the peel, they are among the most digestible and more suitable for children and those who have a hard time with whole legumes; and the fact that they don't require soaking and can be cooked in half an hour makes them an ally in everyday cooking, not just on Sundays. Low fat (2 g) and minimal salt (0,1 g) complete the profile.
 
 
 

How to Best Use: Shelled Split Peas

• PEA PASTE: sauté the onion in the oil, add the rinsed split peas and Organic Dried Parsley, cover with broth (for the quick version you can use the one with Organic Vegetable Stock Cube ) and cook for about forty minutes until everything has melted. Blend only if you want a perfect cream, otherwise a whisk will do. On the plate, a grated Organic Mountain Parmigiano Reggiano DOP 24 months e Organic Malabar White Peppercorns: the medieval past with a tavern ending.
• CHICKEN ON PEAS MASHED: Cook the split peas with a little water until they are dry and creamy, mix with oil and salt and serve as a base for Whole Free Range Chicken roasted in the oven with paprika and rosemary, alongside wedges of Biodynamic Purple Sweet Potatoes baked: green, golden and purple in the same dish.
• SPLIT PEAN FRITTERS WITH LEMON YOGURT: Cook the split peas in a little water until you get a firm mixture, season with cumin, garlic and parsley, bind with a spoonful of Organic Quinoa Flour and form fritters to brown in a pan. Serve with Goat Yogurt with Lemon as a sauce: a vegetable appetizer, crunchy on the outside and soft on the inside.

The Producer: Cerqueto

Cerqueto's pantry is designed for every cooking style: from roveja beans that require overnight soaking to split peas that cook on their own in half an hour. The same principle applies to all of them as the Acquapendente company: legumes grown only in Italian fields by trusted farmers, selected at the company's facilities, and packaged without anything other than the legume itself.
 
 
 

Ingredients

Dried split peas.

May contain GLUTEN (SPELLED, BARLEY, WHEAT), SOY e LUPINS.

Made in Italy. Only from Italian soil.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 1281 kJ / 306 kcal
• Fat: 2 g, of which saturated fatty acids 1 g
• Carbohydrates: 53,6 g, of which sugars 2,9 g
• Protein: 21,7 gr
• Sale: 0,1 gr

Preparation and Storage

Soaking: not necessary; rinse the peas under running water. Cooking time: Cook for about 40 minutes in water or broth, over low heat and stirring occasionally because they tend to stick together when they break down; add salt at the end. For a dry puree, use little water; for a puree, use plenty. Store in a cool, dry place, away from light; after opening, keep in a closed container. Pea puree will keep in the refrigerator for 3 days and freezes well.
 
 
 

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