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Farinata (chickpea pancakes) Rating average       PreviewIngredientsPreparation
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0 0 Intermediate 314 Kcal Recipe card 90 Minutes

The chickpea flour is a typical specialty of Liguria, particularly in the city of Genoa, where it was invented about 2,000 years ago.
The porridge is a savory pie made ​​with very simple and poor ingredients: chickpea flour, water, salt and oil.

To make this recipe, use VENTO Regular jar.

Chef Luca Daniele
Ingredients for 4 persons
  • 250 gr Dried chickpeas
  • 50 gr Olive oil
  • 720 gr Water
  • 5 gr Salt
Preparation for 4 persons step
1
  • 250 g (8.8 oz) dried chickpeas
    720 g (25.4 oz) water
    5 g (1 tsp) salt
    50 g (1.8 oz) extra virgin olive oil
Add the 250 g of dried chickpeas to the Vento jar.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Blend for 100 seconds at speed 60 (15000 Rounds Per Minute).
Now press STOP to end the blending.
step
3
Remove the measuring cup from the lid and insert the stirrer stick through the hole.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
4
Blend for 100 seconds at speed 60 (15000 Rounds Per Minute).
While Vento is blending, move and mix the flour obtained with the stirrer stick to ensure a very fine texture.
Now press STOP to end the blending.
step
5
Put the 750 g of water in a jar and add 10 g of salt. Mix briefly with a spoon.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
6
Blend for 50 seconds at speed 24 (7000 Rounds Per Minute).
While Vento is blending, remove the measuring filler cup and add the salty water through the hole of the lid.
Use the stirrer stick to obtain a smooth mixture.
Now press STOP to end the blending.
step
7
Allow the mixture to rest for around 1 hour.
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