Farinata
Automatically translated from Romanian. See the Romanian original
Farinata is an Italian chickpea flour pancake that is gluten-free, dairy-free, and yeast-free, baked in the oven until crispy.
Ingredients
Method
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Mix the flour with the salt, and separately mix the oil with the water.
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Slowly pour the liquid over the flour and whisk to combine.
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Leave the batter covered for 2 hours to hydrate any larger pieces of chickpea that may have remained.
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Whisk vigorously, strain the entire mixture through a sieve, and discard the foam that forms on top.
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Pour into a tray lined with parchment paper drizzled with oil (maximum height of 1 cm) and bake at 230 degrees for about 20 minutes, until it turns golden yellow.
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Serve warm.
The story behind this recipe
Farinata is an alternative to pizza, which we find in almost all pizzerias in Italy, even if it is specific to the Liguria region.
Farinata contains no gluten, lactose, or yeast. It is a light option for those on a diet and beyond.
I fell in love with the taste and consistency of this pancake, and for some time, I had set my mind on making it.
I couldn't find chickpea flour, so I crushed whole chickpeas in a food processor until they were a fine powder.
You can bake farinata in any tray you like; the shape really doesn't matter. And since we're on the subject of "allowed items," you should know that after you take it out of the oven, you can add any topping you prefer: gorgonzola, parmesan, basil pesto, etc. I prefer it plain or sprinkled with a little fresh rosemary.
For a rectangular tray of about 30/40 cm, I used:
500 gr chickpea flour
850 ml still water
44 ml olive / sunflower oil
8 gr fine salt
Mix the flour with the salt, and separately mix the oil with the water.
Slowly pour the liquid over the flour and mix with a whisk.
It is not required in the original recipe, but I left the batter covered for 2 hours to hydrate any larger pieces of chickpea that might have remained.
After 2 hours or immediately (if you have chickpea flour), whisk vigorously, strain the entire content through a sieve, and then remove the foam that has formed.
Pour into a tray lined with parchment paper drizzled with oil (the height should not exceed 1 cm) and leave it at a high temperature (230 degrees) for about 20 minutes.
Farinata should be golden yellow when it is ready.
Serve it warm, it is delicious!!!
## Source: Facebook (2020-04-30)
Farinata is an alternative to #pizza, and we find it in almost all pizzerias in Italy, even if it is specific to the Liguria region.
💛Farinata contains no gluten, lactose, or yeast. It contains only 4 ingredients and is a light option for those on a diet and beyond 🤤
(Grazie per la ricetta L'UVA E IL GRANO !! 🧏)
The recipe is on the blog ✓
https://anamariagateste.blogspot.com/2020/04/farinata.html?m=1
