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Farinata (Ligurian Pancake)A web-exclusive recipe from Italian Cooking and Living| 3 cups chickpea flour
salt
1/2 cup of Terre Bormane Bios extra-virgin olive oil
salt and freshly ground black pepper
1 1/2 quarts water
In a large bowl, add the chickpea flour to 1 1/2 quarts of
water, added little by little; mix, season with salt, and let rest for a minimum
of four hours. After four hours, there should be a layer of foam on the surface;
remove it with a spoon; pour in a terrine (you can chose the size depending
on how thick you want the farinata to be) that has been greased with the 1/2
cup of olive oil. Preheat the oven to 400°. Pour the chickpea mix, stir with
a wooden spoon, until the oil is completely absorbed by the farinata. Place
in the oven. Bake until it is golden in color. Sprinkle with pepper and serve
hot. Farinata is usually eaten as a snack.
Variation:
If you can't find chickpea flour, it can be replaced with corn flour. Both versions
of farinata are equally popular in Liguria.
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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