Farinata ........ i love you ........... yes, I love it ... Genoese dish, can be enriched with various ingredients ... onion etc. but I like simple. Mon are on vacation ..... for a whole month, I go to sea in my house in Camogli in Liguria, for ten days, and then fish galore, I have a desire to eat two anchovies so fresh that I could not remove the bone ;! I'll be back here in the mountains and then put into action my wood stove, cooking porridge is perfect in the oven in a pan of copper.
Today in my local, I served hot and crisp as an appetizer, along with focaccia cheese.
E 'it simple, you just follow some procedure and follow the cooking
Ingredients:
This dose should be sufficient for two standard trays. .. I can not ever be perfect because I'm always with great quantities.
- 500 gr. farina di ceci
- un litro e mezzo di acqua
- 3 cucchiai d'olio nella pastella
- 2 cucchiaini di sale
- a piacere qualche ago di rosmarino
mettere in ciotola la farina e stemperarla con l'acqua sciogliendo i grumi, io uso lo sbattitore. Aggiungere olio, sale. Dopo averla sbattuta farà una schiuma che va tolta col mestolo forato. Lasciarla così tutta la notte. Al mattino rimestare nuovamente perchè la farina si deposita sul fondo, e togliere nuovamente la schiuma.
Ungere una teglia, possibilmente aluminum, with oil, pour the mixture, stirring again before baking. Oven at a maximum, when it comes to temperature bake for 10-15. min. The flour should not be taller than an inch and a half.
0 comments:
Post a Comment