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Post by kickingfrog on Feb 17, 2011 11:38:24 GMT
Farinata
Aka baked chickpea batter. Under different names, this type of preparation is common throughout the Mediterranean. In Italy, it is particularly popular in Liguria.
1 litre water 300g chickpea flour Salt 150ml extra virgin olive oil Black pepper
Pour the water into a pan and slowly add the chickpea flour, whisking vigorously as you go. Add salt to taste, then continue whisking, to eliminate any lumps. Leave the batter to rest for at least two hours, then fold in a small glass of oil. Mix well. Preheat the oven to its highest setting. Grease a shallow baking tray of 40cm in diameter, then pour in the chickpea batter (it should be no more than 1cm thick) and give it a stir. Bake at full heat until a golden crust forms on the surface - about 10 minutes. Cut into slices and serve piping hot sprinkled with pepper.
Francesco Quirico
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