A gift for new customers
Tap the coupon – we'll add the discount for your first order straight to your basket.
Valid for your first order.
Ligurian Farinata with Gorgonzola | Aromatic & Crispy
(0)
35 min
Quick
Knuspr-Küche
Italienischer Klassiker neu interpretiert: Kross gebackene Farinata di Ceci aus feinem Kichererbsenmehl und Olivenöl, gekrönt von cremig-würzigem Gorgonzola dolce und frischem Rosmarin.
Preparation method
Prepare batter & let rest
Put the chickpea flour into a mixing bowl. Gradually whisk in the lukewarm water slowly with a whisk to create a smooth, lump-free, liquid batter.
Season the batter with 1 tsp fine table salt and a little freshly ground black pepper. Cover the batter and let it rest at room temperature for at least 30 to 60 minutes. Carefully skim off the fine foam that forms on the surface using a slotted spoon.
Stir two tablespoons of the extra virgin olive oil directly into the batter.
Chef's tip
The hotter the pan or baking sheet is when pouring in the batter, the crispier the bottom of the farinata will be.
For an even finer aroma, you can also drizzle a few drops of liquid honey or add a few walnut kernels over the melted Gorgonzola.
Ingredients
Discover also
We Also Recommend
Show all
19 min
Quick
Savory Pizza Crescents with Ham and Cheese
Knuspr-Küche
Neapolitan Pizza Fritta | Crispy on the outside, creamy on the inside
Knuspr-Küche
