Pea Roulade

In a bowl, add the fresh peas, the wheat flour and using a hand blender, beat all the peas until they turn into a puree.

Mix with your hands and knead until it becomes a smooth and uniform dough.

Add parsley to taste, mix again to incorporate and let the dough rest for 20 minutes.

Next, crush the hard-boiled eggs with a vegetable masher or a fork. 

Flour a table, place the dough on it, and roll it out thinly into a rectangular shape using a rolling pin. 

Add the crushed eggs, covering ¼ of the dough. 

Season with a pinch of salt, a pinch of black pepper, roll it up into a cylindrical shape and fold the ends down.

Place it on a sheet of aluminum foil topped with a sheet of parchment paper and wrap the entire dough by rolling it up.

Transfer to a baking sheet, take to a preheated oven at 180° C (350° F) and bake for 35 minutes. 

After this time has passed, remove the sheets and cut into thin slices.

Transfer to a baking sheet, add grated mozzarella cheese to taste on top of each slice. 

Take everything back to the oven and bake until the cheese has completely melted.

Serve.