Farinata di ceci is a type of savory pancake or flatbread made from chickpea flour, water, olive oil, and salt. It is a traditional dish from the Liguria region in Italy, but it is also popular in other parts of Italy and in some neighboring countries.
The batter is mixed together and then baked in the oven, resulting in a thin, crispy and slightly chewy pancake. It is typically served hot and cut into slices, often as an appetizer or a snack, and can be topped with various ingredients such as rosemary, onions, or cheese.
Farinata di ceci is a gluten-free and vegan-friendly dish that is high in protein and fiber, making it a nutritious and delicious option for those with dietary restrictions or preferences.
Ingredients:
- 2 cups chickpea flour
- 2 1/2 cups water
- 1/4 cup olive oil, plus more for greasing
- 1 tsp salt
Instructions:
In a large bowl, whisk together the chickpea flour, water, olive oil, and salt until the batter is smooth and free of lumps. Let the batter rest at room temperature for at least 3 hour (or up to 12 hours) to allow the flour to absorb the water and the batter to thicken.
Preheat your oven to 450°F (230°C) and position a rack in the upper third of the oven. Grease a 12-inch (30 cm) cast-iron skillet or baking dish generously with olive oil.
Once the oven is heated, give the batter a good stir and pour it into the prepared skillet. The batter should be about 1/4 inch (6 mm) thick.
Bake the farinata for 20-25 minutes, or until the top is golden brown and the edges are crispy. The center may still be slightly soft, which is fine.
Remove the farinata from the oven and let it cool for a few minutes. Cut it into wedges and serve it warm, sprinkled with some coarse salt and black pepper, and optionally drizzled with more olive oil.
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