Ho ea boholo ba Italy, farinata ke pene e teteaneng e entsoeng ka meroho, moro le phofo e ntle ea mobu oa mofuta o mong.
Sebaka sa Italy se lebōpong la leoatle sa farinata ea Liguria se fapane ka ho fapaneng: Ke lijo tse tloaelehileng tsa seterateng tse entsoeng ka phofo ea chickpea le metsi a lekaneng ho etsa batter e nang le metsi a lekaneng, 'me a apeha ka ontong e le mokotlolo o mosesaane o monate: Seo se hlahang ke chickpea e monate haholo pancake kapa bohobe bo kobehileng boo u bo qhetsang le ho bo sebeletsa. E lebeletse hore e tsamaee ka potlako, le hore batho ba batle ho feta.
E amana haholo le socca ea Nice, karolong e ka boroa ea Fora ea Cote d'Azur, le cecina ea Tuscany.
Motse oa La Spezia o ne o sebeletsa farinata karolong ea lijo tsa seterateng ea Salone del Gusto ea 2010, 'me ho phaella ho e sebeletsa e hlakile (mme e ne e le ntle haholo), ba ne ba boetse ba e sebelisa ka lisepa, li-casings li tlosoa le nama e phunyeletsoa ka farinata pele e e kenya ka ontong, le ka chisi e monate, e neng e tletse ka holimo ho hotinata e chesang 'me e qhibiliha ka mokhoa o babatsehang. Likhetho tse peli tsa melatsoana, le hoja plain farinata e ntle haholo.
Ntho e 'ngoe e tloaelehileng eo batho ba tsoang La Spezia ba neng ba sa e fane ka ai cipollotti, e nang le eiee e khethiloeng ka khase , e fafalitsoeng holim'a farinata pele e e beha ka ontong.
E latelang, e 'ngoe ea histori:
Ho thoe Farinata e fumanoe ka mor'a ntoa ea Meloria, pakeng tsa Pisa le Genova, ha likepe tse hlōlang tsa Genoese li ne li otloa ke sefefo se matla hoo mapolanka a phofo ea chickpea a phunyeletsoeng a ne a phunyehile 'me a kopane le metsi a leoatle a neng a tla Ha metsi a khutsisa basesisi ba likepe ba ne ba qeta ho senya - ba ne ba sitoa ho e lahlela hobane e ne e le sohle seo ba neng ba e-na le sona - mme ba o fetisetsa ho likoti ho omisa. Ho ne ho le monate hore ha ba fihla hae ba qala ho e baka, ba e bitsa L'Oro di Pisa, khauta ea Pisan.
Ntho ea ho qetela eo u lokelang ho e ela hloko ke hore le hoja chickpea farinata e nkoa e le Ligurian, u tla e fumana haufi le lebōpo la Tuscan, moo e bitsoang cecina kapa torta di sena, French Costa Azzurra, moo e bitsoang socca, Piemonte ( e hlahisoang ke bahoebi ba genoese), moo e bitsoa belecauda, likoloneng tsa Genoese tsa Sarda, moo e bitsoa fainè, le Gibraltar, moo e bitsoa calentita.
Bakeng sa risepe ena, o tla hloka lipane tse peli tse sa tebang tse nang le likhahla tse phahameng (haeba e ka ba bophara ba lisenthimithara tse 15, kapa bophara ba 38 cm, haeba e le mahlakoreng a mabeli, ka lisenthimithara tse 10 kapa tse mashome a mararo a metso e mehlano ka 45 cm.
[E hlophisitsoeng ke Danette St. Onge]
Seo U tla se Hloka
- 1 1/8 lik'hilograma / 500 g phofo ea phofo
- 1 2/3 likarolo / 1.6 a etsang dilitara tse metsi
- 1 senoelo / 250 ml oli ea mohloaare
- Letsoai le pepere ho latsoa
- Ho ikhethela: sose e pshatlang
- Ho ikhethela: cheese e bonolo (haufi le mela ea Crescenza kapa racotta e monate)
- Ho ikhethela: eiee e khethiloeng
Kamoo U ka e Etsang
Beha metsi ka sekotlolo. Sebelisa whisk ho otla phofo ea chickpea ka metsing, e hlohlelletsa ka matla ho boloka lithōle hore li se ke tsa theha. Hlakola ka letsoai le phetseng hantle, koahele sekotlolo se phuthetsoeng ka polasetiki, 'me u se lumelle ho phomola bonyane lihora tse' nè sebakeng se mofuthu empa eseng se chesang.
Ha nako e se e felile, preheat ontong ea hau ho 440 F (220 C).
Sebelisa khaba e slotted ho tlosa foam e tla thehoa holim'a batter, ebe o kopanya halofong ea oli, u sebelisa halofo e 'ngoe hore o tšele lipane tsa hau.
Tšela li-batter lipakeng - e lokela ho ba pakeng tsa 5 le 10 mm, kapa pakeng tsa 1/4 le 1/2 cm e lekaneng. Bake farinata ka metsotso e 20, ho fihlela e tiile mme e be khauta. E arole le ho e chesa, le letsoai le pepere ho latsoa.
| Tataiso ea Lijo (ka nako e 'ngoe) | |
|---|---|
| Li-calories | 329 |
| Total Fat | 23 g |
| Fat Satated | 4 g |
| Fat Unsaturated | 16 g |
| Cholesterol | 0 mg |
| Sodium | 625 mg |
| Li-carbohydrate | 27 g |
| Fiber Fiber | 3 g |
| Liprotheine | 4 g |