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Vegetarian & Vegan

farinata/faina chickpea flour flatbread

lagatta | Jul 30, 201512:49 PM     2

This is the version from Liguria (northwestern Italy along the coast, largest city Genova).

http://memoriediangelina.com/2013/06/...

Very simple ingredients, vegan, no gluten. Don't skimp on the olive oil. This is also made in Argentina and Uruguay and perhaps one of the few safe foods for vegans in those meat-heavy countries. And socca from the neighbouring region in France is very similar (link to socca recipe in this post).

The most important thing is to let the batter rest. I left mine for at least three or four days (in the fridge). It was fermenting a bit, but not smelly at all.

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