We are leaving town/microscopic village tomorrow and are heading for the Alps where we hope to find cooler temperatures and a lot of sleep, well that is what I am hoping for anyway. We will do some good walking too, it is almost like meditation I find, you just walk there with the sky above and high mountains around you and all annoying things get small and less important. And what is better than sitting down on a stone to eat your packed lunch after a long walk? mmm But I have been a good girl and have prepared blog posts that will be auto-published here next week in case you feel like clicking in here so keep your eyes open!
I am very fond of Ligurian farinata which is a thin chickpea pancake made with only chickpea flour, salt, water and olive oil. The French version is called socca and maybe you have heard about that in case you never met farinata before. Here on Lucullian I have posted several versions of farinata and now it is time for a new one, this time with zucchini, pine nuts and fresh rosemary. This summer I have made innumerable farinate, I have a craving for them so I suppose that there is something in the chickpea flour that I need and who am I to neglect my cravings? If you never have tried this dish, do it now-it's very easy to make and the olive oil makes it so nice and crunchy, I can absolutely recommend it!
FARINATA WITH ZUCCHINI, PINE NUTS AND ROSEMARY
12-15 pieces
300 ml/1,2 cup chickpea flour
350 ml/1,5 cup water
0,5 tsp salt
2 medium zucchini
2-3 tblsp pine nuts
3-4 tblsp extra-virgin olive oil
1-2 tblsp fresh rosemary, finely chopped
Whisk chickpea flour, salt and water for a couple of minutes until it is smooth. Leave it to rest for 30 minutes or more if possible. Add the pine nuts.
Slice the zucchini thinly.
Pour olive oil in a oven-proof form of approximately 25x29 cm/9,8x11,4 in, then pour the chickpea batter into the form as well, stir to incorporate the oil into the batter. Cover with a layer of zucchini slices and then sprinkle the chopped rosemary over them. If you want you can sprinkle a little salt over as well.
Bake it in a pre-heated oven (225°C/440°F) for 20-25 minutes.
Let the farinata cool down before cutting it into squares or lozenges.
All photos and original text copyright: Ilva Beretta 2005-2011. If you re-post a recipe, please give credit and link to recipe on this site. About photos, please contact me. (luculliandelights AT gmail DOT com)
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