Here we are, it’s the semi-finals of EURO 2020! In all fairness, we didn’t think we would have come this far, but the best things come unexpected and we are grateful and happy to be here watching more great football while nibbling on more Match-time Munchies!
As you might know by now, the Azzurri are facing the Spanish ‘cousins’ tonight and we couldn’t feel more inspired in the kitchen: at last we steer away from the Middle and Northern European gastronomic universe, populated mainly by cheese and sausages in various form, to approach more familiar shores.
What is the first thing that comes to your mind when you think of Spanish food? Jamòn? Nope. Paella? Nope. Churros? Alright, this is not going in the right direction, is it?
Just like many Mediterranean countries, Spain has an extensive tradition in preparing and presenting food in a form that makes it perfect to share (tapas, anyone?) we decided to come up with a somewhat unusual, yet delicious combination of two classics: Spanish tortilla and Italian farinata.
Farinata is possibly not the most famous Italian dish abroad, but we believe it deserves more recognition. Why? Because it’s easy, cheap, healthy, gluten-free and ‘traditionally’ vegan, meaning this is not a plant-based variation of a traditional recipe, but it is just the way it has always been: isn’t this great?
This ‘chickpea’ flour frittata belongs to the culinary tradition of some North-western regions such as Tuscany and Liguria, as well as to the Sicilian cuisine (yes, panelle!), although it’s gaining popularity across the country as people are trying to limit their meat consumption.
To make our “Farinilla” we used of course potatoes and onions. But, as always, the list of ingredients that can be used to suit your personal taste it’s too long to report. We suggest: courgettes, Cavolo nero (or kale), dried tomatoes, rocket, asparagus, carrots, mushrooms, spring onions. Or, if you are not after a vegan/vegetarian farinata, you can make a mouth-watering farinata with Prosciutto, cheese or salmon.
So, let’s head to the kitchen and get ready for kick-off!
Farinilla
Ingredients
- 200 grams Chickpeas flour
- 600 grams Water
- 2 Potatoes
- 2 Onion
- Oil and Salt
Instructions
- Add the chickpeas flour and the water in a bowl and stir with a whisk until well combined. Let the batter rest for at least one hour.
- Slice the onions and cut the potatoes into small cubes. Stir fry them until soften and golden brown. Add salt to taste.
- Transfer the onions and the potatoes on a baking tin lined with parchment paper. Pour the chickpeas batter in the tin. The onion and the potatoes must be completely covered with the batter.
- Drizzle some oil on the top of the farinilla and cook in the oven at 220° for 40 minutes. Let the farinilla cool down a bit before cutting it.
