Reference to Serving Perfect Chickpea Farinata with Rosemary
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To prepare an unforgettable Chickpea Farinata with Rosemary, below are the materials required:
- Take 1 cup of Gram/besan flour.
- Use 1 1/2 cup of warm water.
- Get 3 tbsp of olive oil.
- You need 1/2 tsp of rock salt.
- Get 1/2 tsp of Ground pepper.
- Provide 1 tbsp of fresh rosemary leaves.
- Provide 2 tbsp of olive oil for frying.
After readying the ingridients, next you are good to cook your tasty Chickpea Farinata with Rosemary by following the guidances on this section:
- 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..
As Marcella describes in her book, farinata is a thin, very soft focaccia. 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. Our first stop was in Savona where we ate a farinata, (a chickpea flour pancake), with rosemary and another with artichokes.
Recipe : Chickpea Farinata with Rosemary
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