This post is a real post, but rather a series of communications service disguised as posts. Sorry for the abuse of public blog today because I use it for some personal communications, but I would like to become public:
1) with emotion I thank all those readers who just saw a similbarlume of hope about the possibility of more or less weekly updates I have written an email or a comment about a post that gave me a redbull if the dream:))
2) I thank my blogger friends who continue to follow me and leave me even though I miss you sweet comments from their blogs and their megasuper-inspired recipes for a long time
3) I again thank the group 1) and 2) because many of them continue to do so despite the last period very often I am not even able to answer, and then over to thank them also ask their pardon ...
4) Thank you Renata! To celebrate my return, sent me a pot holder made with his hands, perfectly matching the colors of my kitchen, and even most of my aprons, but also of my clothes, eye shadows, glazes etc etc ... You bravissimaaaaaaaaaa and I've opened my heart!! Every time thanks to your wonderful gift, I do not Scotter her hands (as I often do) and you'll think I'll send you many kisses!
Here ...
Now we can convert it back exactly this post in a post:
Title:
The chick, or flour, or cake ... or chickpea: a giant light version superpannellone
Yes, today, a recipe of a thousand names that is nothing but a wonderful dish of coastal cuisine of Liguria and Tuscany ... It 'easy to do ... allows the oven to give off a smell great and there is not gluten tadaaannnn:))) (in fact I have prepared this summer tantissime volte!!)
L'unico effetto collaterale è la nostalgia di Palermo che mi ha fatto venire dato che il gusto è una sorta di versione light delle panelle (ovvero delle fettine di un impasto di farina di ceci fritte e infilate in un panino in compagnia delle crocchè, cioè corcchette di patate, e una spruzzata di limone).. e infatti non ho resistito... alla ricetta originale della cecina ho aggiunto del prezzemolo tritato che mi ricorda le panelle ancora di più!
Da mangiare calda calda (che sarebbe un altro nome della cecina, farinata, torta di ceci, superpanellone gigante :P)
Farinata
250 g di farina di ceci
750 g of water
two sprigs of rosemary
75 ml of extra v.
salt and pepper fresh chopped parsley
First, the morning after getting up, prepare the dough by mixing water and chickpea flour with a whisk to avoid lumps, add salt, rosemary and let stand in a corner of the kitchen into the afternoon.
Now turn on the oven and bring to a temperature of 200 °. Add oil and chopped parsley to the dough (dough will be that rather than a concoction very much a sort of liquid), pour into a large pan (I use something like a dripping-pan, the kind of pizza that fit the oven guides to figure ...) e mettete in forno fino a quando i bordi non comincino a bruciacchiarsi un po'. É importante che la teglia resti perfettamente orizzontale perché, dato che mettete in forno una cosa liquida che via via si asciugherà e si solidificherà, è importante che resti omogenea e tutta dello stesso spessore. Togliete dal forno, cospargete di pepe e servite calda calda.
1) with emotion I thank all those readers who just saw a similbarlume of hope about the possibility of more or less weekly updates I have written an email or a comment about a post that gave me a redbull if the dream:))
2) I thank my blogger friends who continue to follow me and leave me even though I miss you sweet comments from their blogs and their megasuper-inspired recipes for a long time
3) I again thank the group 1) and 2) because many of them continue to do so despite the last period very often I am not even able to answer, and then over to thank them also ask their pardon ...
4) Thank you Renata! To celebrate my return, sent me a pot holder made with his hands, perfectly matching the colors of my kitchen, and even most of my aprons, but also of my clothes, eye shadows, glazes etc etc ... You bravissimaaaaaaaaaa and I've opened my heart!! Every time thanks to your wonderful gift, I do not Scotter her hands (as I often do) and you'll think I'll send you many kisses!
Here ...
Now we can convert it back exactly this post in a post:
Title:
The chick, or flour, or cake ... or chickpea: a giant light version superpannellone
Yes, today, a recipe of a thousand names that is nothing but a wonderful dish of coastal cuisine of Liguria and Tuscany ... It 'easy to do ... allows the oven to give off a smell great and there is not gluten tadaaannnn:))) (in fact I have prepared this summer tantissime volte!!)
L'unico effetto collaterale è la nostalgia di Palermo che mi ha fatto venire dato che il gusto è una sorta di versione light delle panelle (ovvero delle fettine di un impasto di farina di ceci fritte e infilate in un panino in compagnia delle crocchè, cioè corcchette di patate, e una spruzzata di limone).. e infatti non ho resistito... alla ricetta originale della cecina ho aggiunto del prezzemolo tritato che mi ricorda le panelle ancora di più!
Da mangiare calda calda (che sarebbe un altro nome della cecina, farinata, torta di ceci, superpanellone gigante :P)
Farinata
250 g di farina di ceci
750 g of water
two sprigs of rosemary
75 ml of extra v.
salt and pepper fresh chopped parsley
First, the morning after getting up, prepare the dough by mixing water and chickpea flour with a whisk to avoid lumps, add salt, rosemary and let stand in a corner of the kitchen into the afternoon.
Now turn on the oven and bring to a temperature of 200 °. Add oil and chopped parsley to the dough (dough will be that rather than a concoction very much a sort of liquid), pour into a large pan (I use something like a dripping-pan, the kind of pizza that fit the oven guides to figure ...) e mettete in forno fino a quando i bordi non comincino a bruciacchiarsi un po'. É importante che la teglia resti perfettamente orizzontale perché, dato che mettete in forno una cosa liquida che via via si asciugherà e si solidificherà, è importante che resti omogenea e tutta dello stesso spessore. Togliete dal forno, cospargete di pepe e servite calda calda.
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