Reading and Recipes

Monday, July 28, 2008


From a friend. Don't need to be too careful with the amounts as long as the proportions stay roughly the same, so doubles and tripples really well :-)

Farinata – Chickpea flour pancake

150g chickpea flour (gram flour)
400ml lukewarm water
½ tsp salt
Needles of a fresh rosemary spring about 25cm long.
4 Tbsp extra virgin olive oil

Beat water into flour bit by bit. Season and beat 1 minute more. Stand for 4-6 hours.

Skim any froth from the surface of the mixture. Whisk again briefly and add rosemary. Pour the oil into a 30cm shallow tin or a 22/32cm oven sheet. Stir mixture and pour into the tin.

Heat oven to 240C. Place the tin in the oven, and turn heat down to 220C. Bake for 20mins until the mixture has all set. Grind a *lot* (or not as things go :-) ) of pepper over the top and stand/rest for 10mins before serving. Also good at room temperature.


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