An Italian pancake made according to an old Roman recipe. This Mediterranean delicacy made from chickpea flour and grape seed flour tastes absolutely fantastic. A different kind of pancake.
Baking temperature and preparation time
convection oven: 160°C
Top and bottom heat: 180°C
Preparation time: approx. 70 minutes
Ingredients (for a 25 cm springform pan)
- for the base:
- 180 g chickpea flour
- 20 g grape seed flour
- 500 ml water
- 4 sprigs of rosemary
- 4 spring onions
- 2 cloves of garlic,
- 1 tsp baking powder
- 1 tbsp apple cider vinegar
- 3 tbsp Arbequina olive oil
- 3 tbsp breadcrumbs
- salt, pepper
Preparation
1) First mix the chickpea flour and the grape seed flour with the water and let it rest for about 30 minutes.
2) In the meantime, pluck the rosemary leaves from the stem and clean them, cut the spring onions into fine rings and peel and chop the garlic cloves.
3) Now preheat the oven to approx. 180 °C (top and bottom heat), line the springform pan with baking paper and grease the edges.
4) Now thoroughly mix the dough again with a whisk. Any foam that arises should be skimmed off with a skimmer.
5.) Then add rosemary, spring onions, garlic, baking powder, vinegar and Arbequina olive oil and salt and pepper to taste are stirred into the batter.
6) Finally, pour the batter into the springform pan and bake the farinata for about 40 minutes. About 10 minutes before the end of the baking time, add 3 tablespoons of breadcrumbs over the Farinata and bake until done.
TIP: The Farinata, a typical dish from Italy, which was already used by the Romans, Greeks and in the Middle Ages as a bread substitute, you can serve, for example, with a delicious vegetable pan.
We wish you bon appétit.
