Farinata di Ceci
| 10 | 90 | 706 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 1 h | 30 min | 5 |
Ingredients
| 2 1/4 cup | Water, filtered (to boil) |
| 2 tbsp | Butter, unsalted |
| 1 tsp | Olive Oil, Extra Virgin |
| 1 cup | Chickpea flour |
| 2 1/4 cup | Water, filtered (Cold) |
| 1 1/2 cup | Olive Oil, Extra Virgin |
| 3 clove(s) | Garlic (smashed) |
| 4 sprig | Rosemary, fresh |
| 1/2 tsp | Himalayan sea salt |
| 1 dash | Black pepper (to taste) |
Instructions
- Heat oven to 350F (177C).
- Heat the water to boil with 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 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 the garlic
- Strain and add oil to the batter.
- Grease a square cake pan 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 into large squares.
- Grease a cookie sheet with olive oil.
- Cook in the oven for 25-35 minutes until golden.
Notes:
Nutrition Highlights
- Chickpeas are an important source of plant-based protein and are high in fiber!
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