On the General Board, there is a discussion of interesting thickening agents. In the original post they referred to Chickpea flour without any comment on its' use. Antonius responded requesting I post on a bakery I referred to on the Chicago board.
On Saturday, while playing Suburban Mom-Lite (no kids, just borrowed family), I dropped my niece off at an Italian bakery for a snack while I did a brief Mitzvah. When I came back, I learned I just missed the last artichoke calzone. So I had to make do with a ham, cheese & tomato variant instead.
I then inquired with the manager if fried chickpea polenta would be available. I was clued into this off menu item when I walked through one day to find her lunching with a friend. I very politely inquired if what they were eating was available for sale. She advised it was for herself, but with an advance warning she'd make some for me. It's been a year, so she reiterated I should come join her for lunch.
She uses the chickpea flour to make a polenta. Then pours the polenta onto a marble slab to cool. Once it has cooled, it is pan fried to crisp it. It is served as-is with lemon juice squeezed on. Simply delicious.
Highwood has been a small Italian enclave on the north shore. There are perhaps a half dozen Italian food shops up here.
A L Mulino Bakery
530 Sheridan Road
Highwood, IL 60040
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