Little more than chickpea flour, water and salt mixed into a loose batter and baked in a pan with olive oil, farinata — literally "made of flour" — is much more than the sum of its simple parts. Crispy, golden and browned on the outside and soft and custardy in the middle, farinata is as much a delight to eat on its own as it is easy to make. It's also delicious served with sautéed mushrooms or aged cheese. I opted to serve the bread as part of a tapas meal, accompanied with some Kalamata Olive Tapenade, with a Mediterranean-style salad and sweet potato rounds to complete the spread.
Traditional fare in northwestern Italy and also in southern France where it is known as "socca", farinata has been prepared since at least Roman times. Plenty of fresh cracked black pepper gives the bread a pleasant bite, and a few fresh rosemary leaves over top of the batter would not be out of the ordinary either. The possibilities are endless and intriguing.
Other recipes featuring chickpea flour from Lisa's Kitchen:
Chickpea Flour Crêpes
Chickpea Flour (Besan) Crêpes with Spinach
Chickpea Flour Pissaladières with Caramelized Fennel & Onions
Chickpea Flour Breakfast Pancakes
Audio accompaniment: Ólafur Arnalds - Nils Frahm - A1
No comments:
Post a Comment