Chickpea Farinata: A Twist with Zucchini and Mint
Have you ever tried chickpea farinata? Today we're offering it with zucchini and mint for an even more inviting appetizer. Our chefs created it with the advice of Niko Romito, our mentor for the magazine's September cookbook.
Ingredients · Servings 4 people
- 1 large courgette
- 100 g chickpea flour
- mint
- extra virgin olive oil
- sale
Method · 1 ora più 40 minuti di riposo
- Sift the chickpea flour into a bowl, add 300 g of water and a tablespoon of oil.
- Whisk to remove any lumps. Add 4 chopped mint leaves, stir, and let steep for 40 minutes.
- Wash and trim the courgette, then grate it with a coarse grater, turning it constantly, so as to use only the pulp part, discarding the part with the seeds.
- Collect it in a colander, salt it, cover it with a small plate and a weight and let it drain for 30 minutes.
- Pat the courgette dry to remove any water and add it to the chickpea mixture. Pour the mixture into a 20 x 30 cm baking pan, about 2 cm thick, and bake at 200°C for 35-40 minutes.
- Serve hot or warm.
How do you make zucchini farinata?
The zucchini farinata dough is made with chickpea flour, water, oil, and a zucchini grated with a coarse grater, turning it constantly so as to use only the pulp, discarding the part with the seeds.
The three-Michelin-star chef at the Reale restaurant in Castel di Sangro (L'Aquila) advised us: "Make sure the courgettes release their water and pat them dry with kitchen paper before adding them, so they don't over-moisten the mixture."