Rustic artichoke and leek
Bakery products from Italy
Chickpea porridge
Chickpea porridge
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
The chickpea flour is very good, you can eat at any time, as a snack or in the evening with friends over a good glass of beer. This recipe reminds me of when I was a boy at the Apollo Cinema in Ferrara, wax them near a small pizzeria, he had no tables, only stools and made them pizza and this delicious dish that we called ceciata. Nice to take a dip in the past :-)
preparation
step 1
In a bowl put the flour, then add the water and stir vigorously, to stemprare whole meal, I recommend that there are no lumps.
step 2
Now we put two or three pinches of salt, mix well, if you have a whip is better, remember the tools -) you have to have in the kitchen.
step 3
When we finished we must let stand at least four hours, reminding us of going to stir every half hour.
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step 4
Now we turn on the oven, about 200 degrees, we take a tray (as the measure described above), foderiamo the bottom with baking paper, making sure that it does not come out from the pan, inside versiamoci olive oil
step 5
and then our liquid ready, rub the bottom with a spoon, to make sure that the oil mix with the mixture. We put the pan in the oven and cook for 30-40 minutes, it should form a crust
step 6
golden on top, cut into small squares and sprinkle with plenty of pepper
step 7
This recipe can also have variations, with onion or anything, but I prefer it :-) purity as always recommends Bigazzi (La Prova del Cuoco). Good, recipes, at all -).