Monday, October 19, 2009

Farinata genovese

So in Genova there is a flatbread called farinata. It is quite different from other breads in that it is made of chick peas rather than flour. Strangely, to me it tastes kind of eggy, even though there are no eggs in it. Amilynne called me and was wondering about it because since it is made of legumes it is probably better for you than most breads. So I pulled out my recipe, we had a few laughs and a good language lesson translating it, and the farinata just came out of the oven.

Here's the recipe:

250g (about 2 cups) chick pea flour
3/4 of a liter of water
salt and pepper to taste
1/2 c. olive oil

First, soak the flour in the water for 4 hours. Then strain it. This was the surprising part - I ended up using my yogurt strainer and it took 28 hours to strain it all. I imagine that the needed time using cheesecloth would vary depending on how much surface area your strainer had. Anyway, once it's strained, stir in the oil really well - and it does take some stirring to suspend all that oil in the flour paste. It ends up the consistency of pancake batter. Then you're supposed to pour it on an oiled cooking sheet - I poured it into a giant nonstick oven-safe skillet instead, as it seemed that the oil content was probably already high enough. Bake until golden.

It turned out pretty good - a little less oily than the original, but still tasty. Buon appetito!

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