Me vs. Farinata
A bit of serendipity led to the recipe that I am working on. I ran across a mix for cinque e’ cinque on the Lucini website. At about the same time Amy ran across a recipe for farinata. When I Googled cinque e’ cinque I found the Lucini website, and a couple of recipes for farinata. Neither of us had heard of farinata, but based on the descriptions it sounded like a really tasty thing, and worth trying. From the number of different descriptions I have seen it seems like it could be a very versatile dish. It can range from a flatbread, to a savory pancake, to something like a fritata. I was more interested in the flatbread end of things.
What’s in it? Chickpea flour, water, salt, and olive oil. Simple. Right, well that is where things got a little fuzzy. After searching for a but we decided to try the recipe Amy had. For one reason or another it didn’t work out. I think I have this figured out now. Lets just say that dinner was not quite what we had in mind for tonight! It was tasty all right, but we’ll just kind of skip that. I think that the biggest problem we actually had was simply trying to get too much in the pan at one time. The recipe was a little unclear about some of the details, and although we did what we thought was right, we ended up with something that looked like we baked some hummus. It smelled fantastic though!
My hope was that this would be something that I would be able to use as a really tasty pizza crust, or as a base for an appetizer. Maybe a little thicker and I could use it almost like a pita or tortilla, folded in half and filled.
We’re going to take another crack at it tomorrow, I think, and I’ll take some pictures and let you know how it turns out.