Farinata (Crisp Chickpea-Flour Crêpes)
This recipe serves 40. One portion of this dish contains approximately 3g of protein, 2g of fat, and a total of 54 calories. A mixture of chickpea flour, kosher salt, pistachio-studded mortadella, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 40 minutes. It is a good option if you're following a gluten free and vegan diet.
Whisk chickpea flour, salt, and 5 1/2 cups water together in a bowl. Cover and set aside at least 4 hours and up to overnight.
Whisk 3/4 cup oil into chickpea batter.
Heat two 10-in. cast-iron skillets or ovenproof frying pans in oven, 5 minutes. Swirl about 1 tbsp. oil into each, then pour enough batter into pans to come about 1/3 in. up sides.
Bake 20 minutes, or until edges are crisp and golden brown and centers are lightly browned on top.
Meanwhile, peel and seed peppers, then cut into wide strips.
Lift each farinata out of its pan to a plate or serving board and top with either red peppers or mortadella.
Serve immediately. Repeat with remaining batter and ingredients to make 1 more farinata.
*Find chickpea flour at well-stocked grocery stores. The Italian kind, which tends to be fresher and tastier, is available at Whole Foods Market. If you can't find oil-packed peppers, broil 2 large red bell peppers, turning often, until they're blackened all over; then peel and seed them, cut into wide strips, and marinate in olive oil for at least a day.
Recommended wine: Bordeaux, Champagne, White Burgundy
French works really well with Bordeaux, Champagne, and White Burgundy. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. One wine you could try is Chateau La Grange Clinet Bordeaux Superiore. It has 4.7 out of 5 stars and a bottle costs about 16 dollars.
Chateau La Grange Clinet Bordeaux SuperioreOur aim each year is to make a natural wine, charming, complex, well balanced, with its personality, the best representative of the vintage that we can make with our terroir.