Wednesday, April 16, 2014
FARINATA (ITALIAN CHICKPEA FLOUR "PANCAKE") WITH VEGETABLE TOPPING FOR DINNER
NOTE: Apologies for my lack of posting and this short post! I'm trying to get ready for Easter company and I have a knee that's acting up, so I'm not getting as much done as I would like. I'll post a proper post very soon!
HAPPY EASTER AND HAPPY PASSOVER/PESACH!
Above is a photo of our dinner the other night-- Farinata (Italian chickpea flour "pancake") with a topping of lightly sautéed veggies and a bit of vegan cheese, accompanied by roasted cauliflower. This is one of my favorite dishes. The recipe for the basic Farinata (and some history, too) is at this post on my blog (and it's in my book "Nonna's Italian Kitchen"). It is far more delicious than the simple ingredients might suggest. The modern way to eat this very old peasant dish is to use toppings on the already-baked farinata, a bit like pizza (it doesn't taste like pizza, though). Personally, I like vegetable toppings, cooked ones in colder weather, raw or cooked ones at room temperature in warmer weather. You can let your imagination run wild, but I think less is more in terms of number of ingredients.
The topping in the photo was a combination of thinly-sliced onion, chopped brocolette, thinly sliced baby zucchini, and some organic oven-dried Roma tomatoes from a jar (they are from Costco, Kirkland brand, and contain herbs and oil-- I rinse much of the oil off them in a strainer before using), along with some basil and about 4 cloves of garlic, slivered. I added a bit of soy parmesan (Go Veggie! brand) and sprinkled a handful of Daiya mozza shreds on top (but you could use whatever type you prefer).
Honestly, it's such an easy, inexpensive meal and so very nutritious and delicious! DH is crazy about this!
PS: I usually make this in a 14" round pizza pan, but I this time made it in my little Cuisinart countertop oven (energy-saving!), so I used the 12" square pan that comes with the oven, lined with parchment.
Do give this a try!