Drive away potatoes and onions
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chickpea flour with onion and zucchini
ingredients
servings
6
Chickpea flour
200 grams
Natural mineral water
800 grams
Natural sea salt
2 teaspoons
Black pepper
2 teaspoons
Fresh rosemary
2 spoons
Courgette
3 unit
Onions
1 half
Extra virgin olive oil
1 spoon
White wine
1 coffee cup
Bakery products from Italy - Piemonte
chickpea flour with onion and zucchini
chickpea flour with onion and zucchini
ready in
25 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
I have always loved porridge, but I never liked the fact that it was so full of oil and greasy. This is a version for me is the right compromise. besides being light it is also very tasty ..!
preparation
step 1
First prepare the batter by mixing water, flour, salt, black pepper and rosemary. Let it rest in the fridge for an hour.
step 2
Meanwhile, in a pan, sauté the onion with the courgettes and blend them with white wine.
step 3
After an hour cover a dripping pan with baking paper and grease it with a spoonful of olive oil, pour in the batter, zucchini and onion. Preheat the oven to 200 °.
step 4
Cook the farinata for 10 minutes at the bottom of the oven, and last 10/15 minutes at the top, however check the cooking.
