Food recipes
Farinata (Ligurian Bread/Snack)
Farinata (Ligurian Bread/Snack) Ingredients: chickpea flour (besan) water, bottled, generic salt, table oil, olive, salad or cooking Directions: Whisk chickpea flour, salt, and water until no lumps remain. Whisk in 2...
Farinata (Ligurian Bread/Snack)
Ingredients:
chickpea flour (besan)
water, bottled, generic
salt, table
oil, olive, salad or cooking
Directions:
Whisk chickpea flour, salt, and water until no lumps remain.
Whisk in 2 tblsps olive oil.
Cover and set aside at room temperature overnight.
Preheat oven to 450F.
Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes.
Add a little olive oil to the skillet (enough to generously coat the bottom) and return to the oven for 2 more minutes.
Whisk the batter well before using.
Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe).
The batter will sizzle.
Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes.
Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter.
Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter.
Cut into wedges and serve as a snack.
Or fill with all kinds of savory goodies like a crepe.
Ingredients:
chickpea flour (besan)
water, bottled, generic
salt, table
oil, olive, salad or cooking
Directions:
Whisk chickpea flour, salt, and water until no lumps remain.
Whisk in 2 tblsps olive oil.
Cover and set aside at room temperature overnight.
Preheat oven to 450F.
Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes.
Add a little olive oil to the skillet (enough to generously coat the bottom) and return to the oven for 2 more minutes.
Whisk the batter well before using.
Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe).
The batter will sizzle.
Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes.
Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter.
Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter.
Cut into wedges and serve as a snack.
Or fill with all kinds of savory goodies like a crepe.