Created by Gio’
La Baracchetta di Biagio Lungomare Marinai d’Italia 3, 16036 Recco (Ge) P.I. 00817350101
Farinata
chickpea-based puncake
How to prepare:
Put
the
chickpea
flour
in
a
bowl
with
1
liter
and
3/4
of
water
and
two
handful
of
salt.
Blend
well
with
a
wooden
spoon
:
when,
picking
up
the
spoon,
there
are
no
more
trails
of
the
mixture,
the
latter
will
have
reached
the
right
liquidity.
Let
it
rest
for
30
minutes
and
then
filter
it
with
a
strainer
in
order
to
remove
the
remaining
lumps
of
flour.
Sprinkle
well
with
extra
virgin
olive-oil
a
pan
with
about
50
cm
of
diameter
and
borders
of
at
least
3
cm
in
height
and
pour
on
it
the
liquid
mixture,
mixing
in
order
to
blend
completely
the
oil.
Bake
it
paying
attention
that
the
liquid
is
evenly
spread
on
the
pan,
at
250ºCelsius
for
10
minutes.
During
baking
you
can
add
a
little
bit
of
oil
on
the
drier
parts.
Surely
the
ideal
thing
is
a
wood-fired
oven
but
also
a
gas
one
gives
very
good results. Dish up just baked.
Enjoy your meal!
Created by Gio’
La Baracchetta di Biagio Lungomare Marinai d’Italia 3, 16036 Recco (Ge) P.I. 00817350101
Farinata
chickpea-based pancake
How to prepare:
Put
the
chickpea
flour
in
a
bowl
with
1
liter
and
3/4
of
water
and
two
handful
of
salt.
Blend
well
with
a
wooden
spoon
:
when,
picking
up
the
spoon,
there
are
no
more
trails
of
the
mixture,
the
latter
will
have
reached
the
right
liquidity.
Let
it
rest
for
30
minutes
and
then
filter
it
with
a
strainer
in
order
to
remove
the
remaining
lumps
of
flour.
Sprinkle
well
with
extra
virgin
olive-oil
a
pan
with
about
50
cm
of
diameter
and
borders
of
at
least
3
cm
in
height
and
pour
on
it
the
liquid
mixture,
mixing
in
order
to
blend
completely
the
oil.
Bake
it
paying
attention
that
the
liquid
is
evenly
spread
on
the
pan,
at
250ºCelsius
for
10
minutes.
During
baking
you
can
add
a
little
bit
of
oil
on
the
drier
parts.
Surely
the
ideal
thing
is
a
wood-fired
oven
but
also
a
gas
one
gives
very
good
results.
Dish
up
just
baked.
Enjoy your meal!