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    Chickpea “Farinata” with Aubergines in Oil and Shavings of Grana Padano Riserva

    4 people
    T340 min

    Lactose Free

    Gluten Free


    • 100 g chickpea flour
    • 300 g water
    • 150 g Grana Padano Riserva
    • aubergines in oil
    • extra virgin olive oil
    • salt & pepper


    STEP 1

    Put the chickpea flour in a bowl and pour the water into the centre in a steady stream. Mix it in gradually with a whisk or a fork.

    STEP 2

    Continue to mix, adding a drizzle of olive oil and fine salt, until obtaining a smooth batter with no lumps. Cover the bowl and let rest for at least 1 hour. Grease a round baking tray and pour in the batter, sprinkling a pinch of pepper on top.

    STEP 3

    Bake in a preheated oven at 200 °C for 10-15 minutes, until golden. Serve the “farinata” warm with the aubergines in oil, shaved petals of Grana Padano Riserva and basil leaves.