The third best part of this job, after the fame and
fortune, is learning about unique, new foods; and this farinata video is a
perfect example! Until it was requested by a Vlad Kiperman (if that is his real
name), I had no idea this tasty, and dead simple recipe even existed. It’s so
good, I’m kind of sad the discovery came so late in life.
batter, which is spiked with olive oil and salt, and baked in a very hot oven.
The surface gets crusty, the edges get crispy, and yet the inside stays most
and sort of creamy. The texture is easy to explain, but the taste, not so much.
This is so simple and subtly flavored that it’s a kind of
hard to describe.
You may be familiar with the taste of garbanzo (aka chickpeas) in things like
hummus and falafel, but here it’s not combined with other strongly flavored
ingredients, and so you’re getting pure, un-cut bean. It’s going to be easier for me if you just make it and taste for yourself.
should probably try a plain version to get an idea of what this stuff is all
about, but after that, the sky’s the limit. The options for add-ons to the batter,
as well as potential toppings are virtually limitless. I hope you give this a
try soon. Enjoy!
yes, you can use any oven-safe 10-inch pan to make this, but I have a tough
time believing it will come out as wonderfully textured as it would if you use
a cast-iron skillet. Putting the batter into a smoking hot pan seems to be one
of the big keys here.
and 2 tablespoons for the pan)
Gluten-Free and Loving It
By the way, since this is made from a legume-based flour,
farinata is 100% gluten-free, which should make a small, but very passionate
group of foodwishers happy. My usually modus operandi when it comes to such
requests and questions is a referral to Allrecipe.com’s impressive, and extensive gluten-free recipe collection, or one of my many talented GF food
Speaking of which, Shauna and Danny from Gluten-Free Girl (the Beyonce and Jay-Z of GF bloggers), have a new cookbook out called, Gluten-Free Girl Every Day. If you happen to swing that way, check it out. The recipes sound wonderful, the photos are gorgeous, and the book’s getting rave reviews.
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