Food, The Challenges
Kommentare 5

Have you heard of Farinata??

Have you? Because I hadn’t heard of Farinata until recently when I saw it on a menu at a restaurant. I ordered it not knowing what it is. The word sounded like the italian word for „flour“ so I thought „can’t go wrong with anything that sounds like italian flour“. What I know now is that there isn’t actually any regular flour in there. It is a completely gluten free savory flatbread made of chickpea flour. Apparently it is from italy but I’ve never met it there. Anyway, I love it. It only has a handful of ingredients and it takes only a few minutes to make.

I didn’t find any chickpea flour at my local store, so I made it myself by finely grinding dried chickpeas myself. It is a small extra step but makes no difference in taste later. For the oil make sure you use an oil that doesn’t burn in high temperatures. I used coconut oil, but sunflower oil or canola oil would work too. Olive oil is not recommended because it would burn and add a bitter taste to the farinata.

For the topping Liz and I chose a simple fresh tomato, feta cheese, basil topping, but you can really put anything on there!

We found the recipe here.

(The plate Liz used is by 3punktF.)

 

 

 

5 Kommentare

  1. Die Farinata kenne ich aus Frankreich, genauer aus Nizza, unter dem Namen ˋ Soccaˋ . Die gibt es dort im Strassenverkauf – sehr lecker! Ganz einfach nur mit frischem Pfeffer und gutem Olivenöl!!
    Kichererbsenmehl habe ich bis dato auch nur im spanischen Supermarkt gefunden – aber selber mahlen ist so einfach und viel günstiger!

  2. Alessandra sagt

    Hallo Jewels,
    ich bestätige, dass „Farinata di ceci“ ein typisches Gericht aus Italien ist 🙂
    Es stammt aus Ligurien aber du kannst das auch hier in Toskana (Pisa und Livorno) finden. Wir nennen es nicht „farinata“ sondern „cecina“ . Ach ja, normalerweise essen wir das ohne nichts drauf 😉

  3. Euge de la Peña sagt

    In Argentina we call it Fainá and is really common either to order it before pizza when you go out to a typical pizzeria in Buenos Aires, or eat it together with pizza ( a slice of pizza over a slice of fainá), which is called „pizza a caballo“ (pizza on horse).
    Next time I prepare it, I will add a topping! Looks delicious 🙂

    • Wow! Great to learn about traditions in Argentina! Thanks for sharing,
      best, liz

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