THE ORIGINS OF A TRADITIONAL ITALIAN DISH: LIGURIAN FARINATA


The creation of this dish very easy, but very nutritious and appetizing, given the local alternative to pizza, probably dates back to Roman times.
Then the white flour was a luxury and was replaced with the poorest, chickpeas.
A dish similar to “fainà” (meaning “farinata” in Ligurian dialect) is located in many regional cuisines and takes different names.
The ingredients to achieve it are few but quality so that the dish is a masterpiece of taste.
There are many local variations that occur adding to the base, immediately before baking according to season and taste: rosemary, artichoke, gorgonzola, onions and floured “binachetti”, alocal kind of fish.

HERE’S HOW TO MAKE THE RECIPE

The day before you create a compound made of one liter of warm water, 1 cup of extra vergin olive oil and salt within which dissolve 300 grams of chickpea flour, stirring well with a large wooden spoon. The final mixture will be quite liquid.
Before you use it will be necessary to remove the foam and the lumps that were possibly formed.
Then, pour the mixture if possible in the traditional large copper pan called “testo” (there are still a few shops that sell it!) or alternatively in a baking professional no higher than 3 cm, taking care to sprinkle oil first. With skillful moves uniformly distributing the mixture on its surface and then fire it in the oven for 10-15 minutes.
This combinations of ingredients, materials, skills and high heat and weel spread will create a “farinata” brown and crispy on the edges.
Serve very hot, if you like flavored with ground black pepper.

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