CHICKPEAS FARINATA it's NOT a PANCAKE, it's NOT a FLATBREAD | it's EASY and TASTY
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- Опубліковано 30 лис 2020
- ITALIAN FARINATA, MADE WITH CHICKPEAS THE VEGAN (if you don't add salsiccia) GLUTEN FREE STREET FOOD
Most of the video in youtube call the Farinata pancake or a flatbread BUT IT'S NOT , bake in the pan or whatever....NOOOO! IT'S MUCH MORE EASY AND TASTY.
You will need just water salt chickpeas flour and extra virgin olive oil, plus your favourite condiments, in this video i will make one classic with rosemary, one with onion and one with the Italian salsiccia. bake in the oven for 20 min and its done, the rustic and autenthic italian streetfood inside your house made by you
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I prodotti freschi come latticini e derivati usati in questo video sono della Frascheri SPA ( www.frascheri.it/ )
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Thank you for this recipe, looks amazing! and really fun to be taught by an Italian 😄👍❤️
This looks very delicious, I'm definitely going to make it since chickpeas is healthier than bread. Thanks you.
Thanks, let me know, and if you have any doubt just ask
@@DanieleTassoPastryChef it was really good 👍. I added thyme because I didn't have rosemary. I like thyme anyway and thanks for the upload
Very good and easy to follow recipe. Thank you
thank you very much, let me know how it goes, you can find me on instagram at daniele tasso_chef
Can you tell us the song/ music in this video please ? 🎶
I will give this a try thank you
Thanks! Let me know! You can find me on Instagram too, Daniele Tasso chef, and let me know or drop me a message there!
👍👍👍👍👏👏🍀🍷
thank you very much for your feedback, you can find me on instagram too at daniele tasso_chef
Yes!!! Thanks so much for this recipe. Glad I found someone 'local' who puts up this recipe. I have a few questions.
1. What is the pan called that you used?
2. Do you know if there are differences to the french 'socca', or if it's the same?
3. I've been reading about "high-heat" oils. Does the olive oil not 'harm' the dough/batter?
Hello!!! Y habla for your comment, the pan id a normal Cooper pan, you can find easy on Amazon, of. Ti letto me unos i will drop a link, about the socca, is kind of the same but not exactly the same. About the oil, with hot oil is the method for the Yorkshire pudding, this is not the case, do it as I did on the video with room temperature oil, and the result will be perfect
You cans find me on Instagram too, Daniele Tasso chef, it will be easier to drop me a message
The chickpea flour is healthier than regular flour for sure, but all that oil surely is not.
I never said that is a healthy recipe, anyway it has the same kcal approx of the focaccia or the pizza
First off thank you for a very well presented video. Innanzitutto, grazie per il video ben presentato.
I attempted this recipe as I am searching for food delivery systems that are gluten free. I had mixed results.
Taste was lovely.
Albeit a little too much oil. I used a half cup which I think is the equivalent of 90grams Olive oil. So google tells me.
The texture was good on the edges but crumbled in the middle. Could also be due to the fact I only have a ceramic quiche roasting tin. Not sure. I think it had more to do with the part where you mix the oil without toucing the pan. I double checked the video and I think the omnogeous (?) consistency could of been better. How long does this process take? Do all the bubbles need to be removed?
Well done 👍 I like the fact that you tried, yes if is too oily you can remove a bit (in the recipe I put more oil because is easier for who is a beginner to don’t stick much) the copper try is helpful if you can get one better, otherwise your tin it’s okay but yes you need to have extra care mixing and more practice to don’t stick on the try and to be more omogeneo… let me know
@@DanieleTassoPastryChef I upgraded to a cast-iron dish improve d my mixing and now how perfect results. 🥰
@@ruairidunne383 perfect very happy to hear that…. Sorry if I just answer now, if you want you can find me on Instagram, there I will be faster on answering and you can find more inspiration
Where are the measurements
Good luck my bro
Thanks bro, try to do some of my recipes
Ok broo
what material is your pan? can i use cast iron or carbon steel instead of copper?
Hello, yes you can use any pan, mine is copper and is the best one…. Even cool as a design ornament ahahhh jokes apart, the copper one give you a better result but any pan will be ok, just be careful can be stick to the pan time to time if is not copper
@@DanieleTassoPastryChef thank you
Is it chickpea flour or besan/gram flour? I was reading that they are very different (but both are made from chickpeas).
Hello, no it’s pure chickpeas flour, is very popular in Italy, Where are you from? So maybe I can be more helpful, let me know if you will try to make it
They are different. Chickpea flour is made from the big light colored chickpeas while besan/gram flour is made from the smaller dark brown chana.
@@DanieleTassoPastryChef I'm guessing Hakuna is from India. Indians have a type of flour called besan or gram flour. I'm South African if Indian ancestry and besan is widely available in Indian spice shops here so I'm going to try this recipe with besan. It makes sense to soak this flour overnight. In the past I tried to include besan in my baking and it made our tummies hurt but when I soaked it overnight, we didn't have issues
@@rashikagovindasamy8258 Good To know!!!!! Ley me know how It come out, bit yes i think is the same…. Always has to soaked overnight
I use gram flour as I only have it here from Indian stores. It turned out good. Try it.
can i store the batter overnight?
Yes of course , even better, remind that after as to be mix properly before use, because will separate overnight the water from the flour that’s all
You can find me on Instagram too, Daniele Tasso chef, and let me know or drop me a message there!
İ made it and did halve the recipe. The farinata became all crumly though. What did i do wrong??
🤔 two reasons, the quality of the flour and how you mixed with the fork in he mix on the oil, the first step is very important, when you pour the oil in the tray, after the mix and after to stir gently with the fork and make it omogeneo, that is the key
You can find me on Instagram too, Daniele Tasso chef, and let me know or drop me a message there!
Why do you need to let it set for 3 hrs?
Hello 3 hours at least, better overnight, like this can dissolved all the flour, and be omogeneous, it’s a very watery mix if is not well mix will not cook right and don’t have the same result
you dont pre heat the pan. every recipie i see they say is important to pre heat the pan ?
Hello Paul, I don’t, and is not necessary
The music is not appetizing…
😢 i will try to Keep in mind in the next vídeo, thanks 🙏