What is Farinata?

Farinata is a type of baked Italian pancake or more precisely flat bread, because pancakes are sweet and farinata is a spicy food. In general, Farinata is considered street food and is closely related to pizza, often administered with pizza and is used to pack pizza similar to ingredients. When traveling in the Mediterranean areas of Italy, Farinata is often offered as street food. It can also be made at home.

The beginnings of Farinata can be found in liguria in northwest Italy. Sometimes it is also called Calentity or Panissa when it is fried, especially in Gibraltar, in the area of ​​Europe, which was strongly influenced by Italian cooking. Farinata is usually considered a snack food, while street vendors produce one large pieces of flat bread and incisors, as customers require.

Farinata is the flour of chickpeas. The chickpeas are very popular in regional Italian cuisine and lend a rich, walnut taste Flatbread WHICE could not be made by wheat. There is a par in some placesInata also made of corn flour. The flour is mixed with water, oil and salt to form a thick dough that is roasted in a heavy pan in a very hot oven. When the dough cooks, it forms a thick, crackling bark with a soft, tender underside.

Farinata's texture is relatively soft, with crispy, cracked bits from the baking process. It is often served simple or sprinkled onion and other ingredients may also be offered. Sometimes Farinata is transformed into stuffed bread, filled with ingredients such as minced meat, cheese or rich tomato sauces. In these cases, Farinata often becomes food because it is too messy to get out of hand.

In order to become at home, it whipped one cup of flour, two teaspoons of salt, two tablespoons of olive oil and one and three quarters of a cup of water. Wait Farinata the dough sits at a room temperature for four hours or rest overnightin Lednice. In the meantime, heat the oven to 400 degrees Fahrenheit (205 degrees Celsius) and lightly call a heavy pan such as cast iron cooking. Pour the dough in the pan and bake until the Farinata is golden and cracked, refunts it and lightly olate the pan before pouring the other dough and repeat the process. Serve warm. At the party, cooked toppings can be planted in small bowls to keep the guests to wear their Farinat.