CHICKPEAS FLOUR
Chickpea porridge
BACKGROUND
Farinata is a typical Ligurian specialty, especially from the city of Genoa, where it was born about 2000 years ago. Legend has it that the origins of farinata date back to the Battle of Meloria, where Genoa defeated Pisa. The Genoese galleys, loaded with prisoners, ran into a storm. In the confusion some barrels full of oil and sacks of chickpeas overturned and were soaked in salt water. Provisions were scarce and the sailors tried to recover what they could and filled bowls with a shapeless puree of chickpeas and oil. Some of these bowls containing the puree were left in the sun which, drying, formed a mixture that resembled a pancake. Returning to the ground, the Genoese thought of improving the discovery, cooking it in the oven. The result was remarkable and as a joke for the defeated. it was called The Gold of Pisa.
FLOUR RECIPE
INGREDIENTS
- Chickpea flour 300g
- Extra virgin olive oil ½ glass
-salt
-pepper
-water 900ml
PREPARATION
Few simple ingredients are needed to prepare the farinata: chickpea flour, oil, salt and water.
How to proceed
1- Place the flour in a bowl and pour in the water a little at a time.
2- Mix everything slowly with a whisk until the liquid has no more lumps, obtaining a homogeneous mixture.
3- Leave the mixture to rest, stirring occasionally, from 4-5 hours, up to 10 hours, covering it with a lid and placing it out of the refrigerator
4- When the necessary time has elapsed, remove the foam that has formed on the surface with a slotted spoon. Then add salt and half a glass of oil.
5- Pour a little oil into a tinned copper pan (which you can buy by clicking on the following link http://www.pentoleprofessionali.it/tortiera-per-farinata-in-rame-martellato-a-mano-a-con-orlo-21995 )
covering the whole bottom.
6- Pour the mixture into the pan and cook in a preheated oven at 220° for about half an hour until the surface of the porridge takes on a golden colour.
7- Turn off the oven and turn on the grill until the surface of the porridge takes on a hazelnut colour. (about 15 minutes)
8-Once ready, sprinkle the surface with salt and pepper. Serve still hot cut into pieces .
