Homemade
farinata (gluten free): This is a dose for 2 small / medium trays
250 g of chickpeas flour (you can find it in Italian
delicatessen, it is called Farina di Ceci)
Add 100 ml of water...:
... and stir with a fork:
Add further 650 ml of water and stir carefully to
dissolve all the lumps, adding half a spoon of salt:
Leave to rest for at least 3 hours (or more, up to 12
hours is fine), then remove any foam from the surface and
stir the mix. Switch on the oven at maximum temperature (250
C); (optionally) add a few rosemary leaves when the oven is
ready:
Pour 100 ml of olive oil in a tray, then add half of
the mix:
Place in the oven and cook for 10 - 12 minutes, until
golden brown:
This is a dish from Liguria, an Italian region
close to the French border. There is a similar dish in Nice
(France).
Homemade farinata (gluten free):
This is a dose for 2 small / medium trays
250 g of chickpeas flour (you can find it in Italian delicatessen, it is called Farina di Ceci)
Add 100 ml of water...:
... and stir with a fork:
Add further 650 ml of water and stir carefully to dissolve all the lumps, adding half a spoon of salt:
Leave to rest for at least 3 hours (or more, up to 12 hours is fine), then remove any foam from the surface and stir the mix. Switch on the oven at maximum temperature (250 C); (optionally) add a few rosemary leaves when the oven is ready:
Pour 100 ml of olive oil in a tray, then add half of the mix:
Place in the oven and cook for 10 - 12 minutes, until golden brown:
This is a dish from Liguria, an Italian region close to the French border. There is a similar dish in Nice (France).