Drive away with green broad beans and ricotta
single courses from Italy - Liguria
Porridge chickpeas with onions
Porridge chickpeas with onions
ready in
6 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
This dish is a symbol of the Ligurian culinary tradition, its origins are very old, talking about the time of the Maritime Republics
preparation
step 1
The first thing to do is to cause the chickpea flour, pouring a little at a time into a container with water in it
step 2
would be appropriate at this stage to use a small kitchen whisk, to prevent lumps of flour remain terminated this operation we have obtained a smooth and homogeneous compound which leave riposar
step 3
Cut the onions into slices rather thin after which the do stewing, moderate heat in a pan with a little dolio for about fifteen minutes.
step 4
Finished to braise the onions we put aside because the only unite the little porridge before cooking.
step 5
To cook the porridge we would as usual a copper text, is not easily available, however, we can very well use a regular pan non-stick oven.
step 6
For these doses I utliizzata it one of about 33 cm. diameter of the gruel in fact should not be too thick, at most half a centimeter must be high, this in order to obtain an optimal yield, both in terms
step 7
Once the rest period, it is possible to eliminate the foam that has formed on the surface of the container, add the stewed onions and let still cook for about ten minutes
step 8
in the meantime we turn on the oven and set it to about 240/250 degrees
step 9
TEMPERATURE: the higher the better, the cooking of the porridge fact is optimal in ovens that reach high temperatures, not surprisingly perfection is reached with the wood oven.
step 10
We anoint the pan with hot oil and put it to heat for a few minutes in the oven, then carefully pour this extract from there the liquid porridge and soon after we cook
step 11
I have done this directly in the oven to save time, if you do careful not to burn.