- 200 g gram flour (chickpea flour)
- 10 g porcini mushrooms -dry
- salt, pepper
- extra-virgin olive oil
- 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.
Let stand for 2 hours at room temperature and mix every now and then.
Remove foam with a spoon.
Brush with EVO oil two 32 cm round pans, pour the mix
and cook for 15-20 minutes at 220°C, until golden brown.
Garnish with fresh ricotta quenelles.