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This recipe makes two medium pancakes. Quickly remove and pour in the chickpea batter. Sprinkle the rosemary leaves over the top and return to the oven. You can have Chickpea Farinata with Rosemary using 7 ingredients and 4 steps. Here is how you cook that.
Ingredients of Chickpea Farinata with Rosemary
- You need 1 cup of Gram/besan flour.
- It's 1 1/2 cup of warm water.
- It's 3 tbsp of olive oil.
- It's 1/2 tsp of rock salt.
- It's 1/2 tsp of Ground pepper.
- It's 1 tbsp of fresh rosemary leaves.
- You need 2 tbsp of olive oil for frying.
Chickpea Farinata with Rosemary Sonia Bristol, UK. This is a store cupboard favourite of mine. It is super cheap and gluten free too. Farinata is Genovese street food, a chickpea flatbread, with a crunchy fire scorched crust that gives way to a soft, custard like center perfumed with rosemary!
Chickpea Farinata with Rosemary instructions
- Whisk together your warm water and Gram flour. Leave it to rest, ideally overnight but for at least 2 hours..
- When your ready to use the batter, whisk in the 3 tbsp olive oil, salt and some black pepper. Preheat your oven to 200 C..
- Heat an oven proof frying pan on the hob. Add the olive oil and heat until almost smoking. Add the rosemary and let it sizzle for a minute or so and flavour the oil. Then pour your batter into the pan, swirl it round to coat the bottom and let it sit on a medium heat for a few more minutes to form the base..
- Put the whole pan into the oven and cook for 10-12 minutes until golden and firm on top. Cut into wedges and serve..
Traditionally, farinata is cooked in a wood fire oven. The fire hits the oven's dome and stretches over the top of the pan, causing the feathery flames to lap at the crust as it cooks. Farinata Genovese with Rosemary is a vegan and gluten-free pizza made with chickpea flour from the Liguria region of Italy. Light crisp and brimming with fragrant rosemary flavor. Farinata Genovese was something I first discovered when researching gluten-free eating options in Italy.
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