Farinata (chickpea flatbread) with zucchini and onions
Farinata is a typical Ligurian street food dish that uses a very nutritious ingredient: chickpea flour.
An ancient recipe – the earliest records date back to the 15th century – and very simple.
My version is a free re-adaptation: compared to the original one (baked in the oven) it is prepared in a pan and the dough is not rested several hours but used immediately, so it is ready in 20 minutes. However, if you have a hard time digesting chickpea flour, I recommend letting the batter rest for at least 3-4 hours.
I put zucchini and onions in the batter; you can try making it with other vegetables as well, depending on seasonality.
I hope you like it.
Ingredients for 2 persons
1 garlic clove
1 medium red onion
1 glass of chickpea flour
1 glass of water at room temperature
1 teaspoon salt
2 spoons of extra virgin olive oil
Time: 20 minutes
Cut the zucchini and onions into rounds.
Cook them in a pan with a drizzle of oil, a clove of garlic and a pinch of salt until golden brown, while remaining crisp.
In a bowl, mix the chickpea flour with water, salt and a tablespoon of oil with a whisk. Continue until the mixture is smooth and frothy, with no lumps. Transfer it to the pan, over the vegetables.
Cook over medium heat until the chickpea mixture is dry on the surface (you can use a glass lid to cover the top: it will ensure every part is cooked thoroughly). Now turn the farinata, helping yourself with a plate. Transfer it to the pan on the other side and cook for a few minutes, until the surface is crispy. Move to a plate.
In the pan, sauté a few fresh rosemary needles, then sprinkle them over the surface of the farinata and serve immediately. It should be eaten hot!
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