  Hello little wanderer! ~ This is my tiny corner of the web, where I babble about food, travels, diy projects, and just life in general according to my own tastes. I am a seventeen-year-old bespectacled girl named Martina. I hope you enjoy your stay and thank you for stopping by ♥
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Pumpkin Farinata (Italian thin savory cake)
 Tuesday, 21 April 2015  14:00  0 comments)Farinata is one of my absolute favorite things on Earth right after pizza, ice cream and a few other foods, actually! "Farinata" is pretty much pizza's infamous counterpart, even though here in Italy it is quite popular and appreciated and you can find it in most pizzerias. This dish has got different names depending on the region, in mine it's called "farinata", but in Tuscany and some others, for example, it's called "cecina". It looks like a very thin sort of cake (it's more like a pancake actually), it's savory, extremely simple to make and also vegan! But do you know what's something else I REALLY adore? Pumpkin. I can't get enough of it! I am so so sooo obsessed with it. I'd buy it from January to December nonstop, even during those months when it's not in season (which, okay, I know, it's not such a good thing but ... Can't help it haha) and eat it in whatever way possible: steamed, roasted, boiled, puréed, in soups, in desserts ... So, what could come out if I paired these two things I deeply love? Well, of course nothing else but a mouth-watering and 100% heavenly pumpkin farinata!! This pumpkin farinata is often featured in my lunchbox, as it's healthy, it requires very little time to prepare and very few ingredients and it's also a very satisfying dish. Today I wanted to share with you my ultimate recipe to make it: Ingredients:
100 g. chickpea flour
200 g. mashed cooked pumpkin
150 ml. cold water
2 spoonful extra virgin olive oil
rosemary
salt and pepper to taste
Preparation:
Mix the chickpea flour with the cold water using a fork, gently stir in the mashed pumpkin and mix well until it's fully incorporated. Season with salt and pepper.
Grease an ovenproof pan with the oil and pour the chickpea and pumpkin mixture over.
Top with rosemary and bake in the oven (preheated) at 220 degrees Celsius for 25-30 minutes. [ I'm very sorry that I don't have a picture of it at the moment, but I'll post one as soon as I make this again! ] I hope you liked this recipe, let me know if you try it and what you think of it! :) Martina xx Labels: began, chickpeas, clean eating, dish, farinata, Food, healthy, Italian, pumpkin, recipe, vegetarian, whole foods  |
