![]() To make the best farinata you should only follow two rules: give enough soaking time and make sure the oven is really hot.Īnd there you have it, Italian Farinata as Romans knew it. Hard to find stores you can easily get it online or check local Asian markets, they’re sure to have it. You’ll need only 3 ingredients to make it.Ĭhickpea or Garbanzo Flour is the main ingredient and it’s highly recommended you use a quality fine-grind flour for the ultimate taste and texture. But once you try it, it will become your favorite Italian “street food”.Ĭustardy and soft on the inside, golden brown with crispy edges on the outside it conquered a lot of big eaters and I’m sure once you try it you’ll be conquered as well. ![]() Quickly baked in burning-hot wood ovens in shallow copper or aluminum pans farinata is far from a noble meal. Since that time the recipe was improved and adapted and this is how we know it today. Hungry and exhausted they tried the dried meal and were astonished how good it was. ![]() As the weather improved the contents of the bowl had dried out in the sun. But some Pisans refused to eat it and left the pottage in the bowls. The seawater seriously damaged the hold: bags with chickpeas were softened, a couple of barrels of olive broke down and all resulted in a mashed puree.Īs the food became scarce everybody was forced to it what had been left. In 1284 Genovese fleet returning with a victory from the battle with Pisa encountered rough seas and had been in a stormy weather for several days. One of the legend says that it was originated in 13th century in Genova by an utter mistake. Farinata, cecina or torta di ceci is also widely popular in Tuscany, north-west of Sardinia (called “fainè”), island of Corsica and even French Riviera where it’s known as “socca”. ![]() Hot out of the oven farinata is probably one of the best tastes that can instantly throw you back to Ligurian province of Italy.īut not only there. ![]()
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