Kulo lonke elase- Italy, i- farinata iyi-porridge enomzimba owenziwe ngemifino, umhluzi, kanye nofulawa ocolekileyo wohlobo oluthile.
Isifunda sase-Italy esingasogwini sase-Liguria sika-farinata sihluke kakhulu: Kuyinto yokudla emigwaqweni ethandwayo eyenziwe ngopuphu lwe-chickpea namanzi anele okwenza i-batter enobuthi, futhi ebhaka kuhhavini ibe ikhekhe elincane, elimnandi: Okuvela ku-chickpea enhle kakhulu i-pancake noma isinkwa sezintambo lapho uhlanganisa khona bese ukhonza. Lindela ukuthi ihambe ngokushesha, futhi abantu bafune okungaphezulu.
Ihlobene eduze ne- socca yaseNice, esifundeni saseCote d'Azur eningizimu yeFrance, ne- cecina yaseTuscany.
Idolobhana laseLa Spezia lalikhonza e-farinata esigabeni sokudla emgwaqweni ngo-2010 Salone del Gusto, futhi ngaphezu kokuyikhonza ngokucacile (futhi kwakuhle kakhulu nakakhulu), beyikhonza futhi ngamassaus, ama-casings asusiwe kanye nenyama wagumbana phezu kwe-farinata ngaphambi kokuyibeka kuhhavini, nangokweshizi ocolile, owawubekwe phezu kwe-farinata eshisayo futhi wadicika ngokumangalisayo. Zombili izinketho zokugeleza kwamanzi, nakuba i-farinata e-plain itholakala kakhulu kakhulu.
Enye indlela yokukhetha abantu abavela eLa Spezia abazange banikeze i- ai cipollotti, nge anyanisi oqoshiwe, abafafaza phezu kwe-farinata ngaphambi kokuyibeka kuhhavini.
Okulandelayo, umlando omncane:
Kuthiwa iFarinata ngemuva kokulwa kukaMeloria, phakathi kwePisa noGenova, lapho izinqola zamaGene ezihlukumezekile zihlaselwa yisiphepho esikhulu kangangokuthi imivimbo yemifucumfucu ye-chickpea emacimbini yaphulwa evulekile futhi ixubene namanzi olwandle ayeza Ngesikhathi amanzi epholisa abagibeli bamanzi baxosha umonakalo - bebengakwazi ukuwulahleka ngenxa yokuthi bonke babenakho - futhi basakaze emasontweni ukuze bawume. Kwakungcono kakhulu ukuthi lapho befika ekhaya baqala ukuwabheka, beyibiza ngo-L'Oro di Pisa, igolide lePisan.
Okokugcina okumele uqaphele ukuthi nakuba le chickpea farinata ibhekwa njengeLigurian, uzothola khona eduze kolwandle lwaseTuscan, lapho kuthiwa i- cecina noma i- torta di, ku-French Costa Azzurra, lapho kuthiwa i- socca, e-Piemonte ( esungulwe ngabadayisi be-genoese), lapho kuthiwa i- belecauda, emaKoloni aseSardinia, lapho kuthiwa i- fainè, naseGibraltar, okuthiwa i- calentita.
Kule recipe, uzodinga amaphoyinti amabili angajulile angenawo emaphethelweni aphakanyisiwe (uma cishe u-15 intshi, noma u-38 cm, ububanzi, uma ubuxhakaxhaka, u-10 ngamasentimitha angu-18 noma u-45 cm 45.
[Ehlelwe nguDanette St. Onge]
Okuzokwenza
- 1 1/8 amakhilogremu / 500 g ufulawa we-chickpea
- 1 2/3 amakhilomitha / 1.6 amalitha amanzi
- 1 indebe / 250 ml amafutha omnqumo
- Usawoti kanye nopelepele ukunambitha
- Okuzikhethela: isoseji eline-crumbled
- Okuzikhethela: ushizi otholile (eduze kwemigqa yeCrescenza noma i-ricotta ekhanda)
- Okuzikhethela: anyanisi oqoshiwe
Indlela Yokwenza
Beka amanzi esitsheni. Sebenzisa i-whisk ukushaya ufulawa we-chickpea emanzini, ugqugquzela ngokukhululekile ukugcina izigaxa ekubunzeni. Hlanganisa nosawoti onempilo futhi, umboze isitsha nge-plastic wrap, futhi uvumele ukuphumula okungenani amahora amane endaweni efudumele kodwa engashisayo.
Uma isikhathi sesiphelile, preheat oven yakho ku-440 F (220 C).
Sebenzisa i-spoon esetshenziselwe ukususa isikhumba esizobunjwa ebusweni be-batter, bese uhlangana nengxenye yamafutha, usebenzisa esinye isigamu ukuze usebenzise ama-pans akho.
Thela i-batter emaphoyiseni - kufanele ibe phakathi kuka-5 no-10 mm, noma phakathi kwe-1/4 no-1/2 intshi ubukhulu. Bhaka i-farinata imizuzu engu-20, kuze kube yilapho iqine futhi ibe yigolide. Yiphakamise bese uyishisa, usawoti kanye nopelepele ukunambitha.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 329 |
| Inani lamafutha | 23 g |
| I-Fat egcwele | 4 g |
| I-Fat Unsaturated | 16 g |
| I-cholesterol | 0 mg |
| I-sodium | 625 mg |
| Ama-carbohydrate | 27 g |
| I-Fiber Dietary | 3 g |
| Amaphrotheni | 4 g |