Home » Dinner&Breakfast » Dinner » Farinata del bosco/Cecina/Socca/Flat chickpea cake

Farinata del bosco/Cecina/Socca/Flat chickpea cake

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Ingredients:

  • 200 g gram flour (chickpea flour)
  • 10 g porcini mushrooms -dry
  • salt, pepper
  • extra-virgin olive oil
  • rosemary
  • 1 red onion
  • 700 ml water

In a food processor combine salt, pepper, rosemary and dried mushrooms. Mix to obtain powder.

In a bowl mix chickpea flour with water and 30 ml EVO oil, add mushroom powder and stir well.

1

Let stand for 2 hours at room temperature and mix every now and then.

2

Remove foam with a spoon.

Brush with EVO oil  two 32 cm round pans, pour the mix

3

and cook for 15-20 minutes at 220°C, until golden brown.

4

5

Garnish with fresh ricotta quenelles.

6

Yummy!

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