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Farinata con zucchine/Chickpea Flour Zucchini Flatbread

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Ingredients

Adjust Servings:
700 g of Zucchini
1 Onion
2 Egg(s) по желанию
170 g of Chickpea flour
to taste Salt
to taste Grounded black pepper
to taste Extra Virgin olive oil

Farinata con zucchine/Chickpea Flour Zucchini Flatbread

Features:
  • Dairy-Free
  • Gluten-Free
  • Vegetarian
  • 45 мин
  • Serves 8
  • Medium

Ingredients

Directions

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A magnificent dish in its simplicity, usefulness, and taste. This is a variation on the classic Italian street food – the chickpea flour flatbread known as farinata.

In this recipe, zucchini and onions are sliced into ultra-thin pieces, and a light batter is made from their released juices, eggs, and chickpea flour. Everything is mixed together and spread in a thin layer on a baking sheet, drizzled with olive oil, and baked until golden and crispy.

The result is a large flatbread that can be cut into big squares and enjoyed like bread. It’s also delicious spread with cashew cream cheese for a perfect breakfast treat.

Highly recommended!

P.S. Regarding the eggs – traditional farinata doesn’t include them, so you can leave them out (you may need to add a bit of water instead). However, eggs are a great source of extra protein and nutrients, so I suggest keeping them.

Bon Appétit!

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Steps

1
Done

Slice the zucchini and onions into very thin half-rings. The best way to do that is to use a food processor or a mandoline slicer. Then, put the vegetables in a colander over a large bowl and let them drain for about 15 minutes. Next, place the vegetables on a kitchen cloth, wrap and squeeze their juice well into the bowl.

2
Done

To the zucchini juice, add the eggs (if using) and mix until smooth. Now add the chickpea flour, 2 tablespoons of olive oil, salt, and black pepper to taste. Stir until you get a batter similar to pancake batter. If making it without eggs, you may need to add a little water. Let the batter rest for 10 minutes.

3
Done

Turn the oven on to 220 Celsius. Line a large baking dish or baking tray with baking paper.

4
Done

Add vegetables to the dough and mix it all well. Place the mixture on a baking sheet and flatten it until it is about 5 mm thick. Then, drizzle it with olive oil and bake in the oven for 30 to 40 minutes until golden brown.
When the flatbread is done, take it out of the oven and let it cool slightly. You can eat the flatbread whether it is warm or cold. The flatbread stores nicely at room temperature for a few days and tastes even better the next day.
Bon Appétit!

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Chicken Hearts Salad
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Baked Eggplant Dip
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Chicken Hearts Salad

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