Farinata di Ceci

Farinata di Ceci

Health Rating
Prep Cook Ready in Servings
1 h 30 min 1 h 30 min 1
Scheduled for:
Lunch on Wednesday

Ingredients for 1

Show Original

1/4 cup Chickpea flour ((250g))
1/2 cup Water, filtered
1/3 tbsp Butter, unsalted
1/2 cup Water, filtered (COLD WATER)
1/3 cup Olive oil
2/3 clove(s) Garlic (smashed)
3/4 sprig Rosemary, fresh
1/10 tsp Himalayan sea salt
1/4 dash Black pepper (to taste)

Instructions


Step 1:

Heat oven to 350 degrees.

Heat the first 2 1/4 cups (500 ml) water with the butter and a splash of olive oil.

Place the chickpea flour into a large mixing bowl, and gradually pour in the cold water, beating until the mixture is uniform.
Strain through a fine conical strainer, and pour into the boiling water. Simmer over a low heat for 20 minutes, stirring often.

In the meantime, make the Aglio Olio:
Add olive oil to a small pan over med-low heat.
Add smashed garlic, rosemary sprigs and salt.
Cook on low until batter is ready, careful not to burn garlic. Strain and add oil to batter.

Grease a square cake and pour in the batter. Tap against the counter to remove any air bubbles.

Cover with cling film and allow to cool, then refrigerate for 30 minutes.

Once cooled and formed, empty onto a plate. Cut horizontally once, then cut into 2 inch squares.

Grease a cookie sheet with olive oil.

Cook in oven for 25-35 minutes until golden.
 

Nutrition Facts

Per Portion

Calories 739
Calories from fat 671
Calories from saturated fat 114
Total Fat 75 g
Saturated Fat 12.6 g
Trans Fat 0.3 g
Polyunsaturated Fat 8.0 g
Monounsaturated Fat 51 g
Cholesterol 12.4 mg
Sodium 74 mg
Potassium 191 mg
Total Carbohydrate 12.4 g
Dietary Fiber 2.5 g
Sugars 2.1 g
Protein 4.6 g

Dietary servings

Per Portion


Meat Alternative 0.9

Energy sources


Pygal7%398.38535818752206109.1976625940964691%368.3774103339973281.976881465454542%373.14124490343823107.51845921266947%91%CarbohydratesFatProtein
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