Farinata Philip's grandmother
In September, a group of bloggers hung out on Ada. Everyone brought something from the food, and I especially liked the farina that Vesna brought. Here is the recipe, with minimal changes in the procedure. That doesn't change the taste of farinata, which is such that I had breakfast (with kefir) in one day, had lunch (after tomato soup, and with cheese and wine), and had a klot for dinner;)
Preparation steps
- Mix flour, salt, 30 g of mixed flax and sesame seeds, rosemary, crushed paprika and add half of the water.
- Mix well so that there are no lumps in the dough, then add the rest of the water, a tablespoon of oil and olives. Stir well once more to even out the mass.
- Pour 4 tablespoons of oil into a tray with a diameter of 30 cm, spread the dough over it and flatten it. Sprinkle generously with the rest of the sesame and flax (70 g).
- Bake the farinate for about fifty minutes in an oven preheated to 210 ° C.
Serving
Vesna says she is good both hot and cold. I confirm.
