Farinata with zucchini
Farinata - a gluten-free dish made from chickpea flour - known throughout Italy and parts of France. In Genoa, this dish is called farinata, in Nice socca, and in Tuscany you will find it under the name cecina (read cečina, from the Italian word ceci - chickpeas). There is a legend about the origin of this dish, and a legend from the Middle Ages, farina as we know it today, was created by chance, in 1284, when several barrels of chickpea oil and flour rolled into the sea in the middle of a storm from Genoese warships. As there was a great shortage of food on the ships at that time, this mixture was dried in the sun and served to the soldiers. When they landed, the people of Genoa quickly or better baked this mixture in hot ovens and got a fine, crunchy bite as we know it today. Chickpeas are healthy beans rich in protein and go well with a variety of dishes - stews, salads, side dishes - and are also recommended for people with a slow thyroid.
Preparation steps
- Grate the zucchini together with the peel and add salt. Don't strain!
- Put the chickpea flour in a bowl, add the spices, pepper, chili and parmesan. Stir.
- Add zucchini, water and olive oil and mix well. Let the mixture stand for at least 1 hour.
- Preheat oven to 220 degrees. Line the mold (22 * 25) in which you will bake with baking paper, spread the mixture evenly and put it in the oven for about 30 minutes.
- Test with a toothpick to see if it is baked, if not, continue baking until the farinata on the top is soft and does not stick to the toothpick in the middle.
Serving
Cool the farinata a little before serving.