Post by Silly Yak on Jan 26, 2011 18:19:44 GMT
Farinata
by Lyn G » Sat Jul 08, 2006 5:16 pm
*****************
Bakery delights
Farinata (vegetarian)
Giorgio Locatelli
Saturday July 8, 2006
The Guardian
When I was young, this was the time of year when we'd start our school holiday. My brother and I often spent the first half of it with my grandparents in Liguria, and one thing I'll never forget about those days is the daily trip to the bakery: not only did they produce normal, everyday bread, but they also made focaccia - something we never got in Lombardy, so the most exciting thing to have for breakfast.
Then, in the afternoons, after exhausting ourselves in the sea, we'd snack on farinata, an unleavened bread made from chickpea flour. It is flat, a bit like a pancake, and has been made all over Italy for centuries, the only difference from region to region being what they call it - ask for farinata in Sicily, and the baker may well look at you blankly. In Tuscany it's known as cecina, while in Palermo the same dough is made into fritters and called panelle. Even within Liguria, there are variations: in some places they sprinkle rosemary on top, in others chopped white onion.
Farinata is really easy to make, and has a wonderful, nutty, rich flavour - a winning combination if ever there was one, and one reason we often have it in the bread basket at Locanda Locatelli.
To make it, mix 500g chickpea flour with 70ml olive oil, then slowly whisk in 500ml water, making sure you eliminate any lumps. Leave to sit for 24 hours, now and again skimming the scum from the top, then add a pinch of salt. Preheat the oven to 200C/400F/gas mark 6, cut the dough in two and roll each half out thinly to cover a 10-inch Teflon baking tray. Put the trays in the oven, and bake for 10-12 minutes - it's ready when it darkens. Serve warm with an aperitivo, or as a tasty, wheat-free snack after an afternoon of collecting pebbles on the beach as if they were treasures from the bottom of the sea
www.guardian.co.uk/weekend/story ... 21,00.html
Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=30#ixzz1CAOu0MP4
by Lyn G » Sat Jul 08, 2006 5:16 pm
*****************
Bakery delights
Farinata (vegetarian)
Giorgio Locatelli
Saturday July 8, 2006
The Guardian
When I was young, this was the time of year when we'd start our school holiday. My brother and I often spent the first half of it with my grandparents in Liguria, and one thing I'll never forget about those days is the daily trip to the bakery: not only did they produce normal, everyday bread, but they also made focaccia - something we never got in Lombardy, so the most exciting thing to have for breakfast.
Then, in the afternoons, after exhausting ourselves in the sea, we'd snack on farinata, an unleavened bread made from chickpea flour. It is flat, a bit like a pancake, and has been made all over Italy for centuries, the only difference from region to region being what they call it - ask for farinata in Sicily, and the baker may well look at you blankly. In Tuscany it's known as cecina, while in Palermo the same dough is made into fritters and called panelle. Even within Liguria, there are variations: in some places they sprinkle rosemary on top, in others chopped white onion.
Farinata is really easy to make, and has a wonderful, nutty, rich flavour - a winning combination if ever there was one, and one reason we often have it in the bread basket at Locanda Locatelli.
To make it, mix 500g chickpea flour with 70ml olive oil, then slowly whisk in 500ml water, making sure you eliminate any lumps. Leave to sit for 24 hours, now and again skimming the scum from the top, then add a pinch of salt. Preheat the oven to 200C/400F/gas mark 6, cut the dough in two and roll each half out thinly to cover a 10-inch Teflon baking tray. Put the trays in the oven, and bake for 10-12 minutes - it's ready when it darkens. Serve warm with an aperitivo, or as a tasty, wheat-free snack after an afternoon of collecting pebbles on the beach as if they were treasures from the bottom of the sea
www.guardian.co.uk/weekend/story ... 21,00.html
Read more: coeliac.proboards.com/index.cgi?board=veggies&action=display&thread=30#ixzz1CAOu0MP4