If you love the chickpea flour you will love pea flour: an easy and delicious vegan and gluten-free recipe. Again, very few poor ingredients are the protagonists of the dish: pea flour, Salt, water, Extra virgin olive oil, carrots and onions. If you have seen the pea crepes with ricotta and ham, you know i'm passionate about pea flour. And I wanted to experiment with it also in the form of farinata: the result I loved, because it has the texture of chickpea farinata, but it's slightly sweeter.
Pea flour is gluten-free and rich in protein and insoluble fiber: has 340 calories per 100 grams and you get from pea seed, dried, decorated and finally finely ground. Given the low glycemic index (69) diabetics are also recommended. Wanting to, you can do it even in the house: if you have a powerful mixer, simply blend the dried peas decorated until you get a very fine flour. You can use it to make pancakes, add it to other types of flour and semola to make bread, pizza or fresh pasta.
For lovers of legume flours: don't forget to try (And why not, also to experiment with pea flour alternatively) the Panelle CHICKPEAS (with the video recipe) on my YouTube channel and the OMELETTE VEGAN CHICK PEAS AND ONIONS, very delicious.
I recommend, respect the rest times of the farinata, because they will gain both the taste and the consistency. You can enjoy it hot, warm, but also cold. Is’ delicious accompanied by soft and creamy cheeses like Brie, Camembert but also stracchino and robiola. And now I wish you good day!
DOSES FOR BAKING (TEXT) FROM 30-32 CM IN DIAMETER
300 grams of pea flour
1 litre of cold water
150 ml extra virgin olive oil
salt and pepper, to taste
fresh mint, to taste
a small onion, a carrot
Put pea flour in a bowl, pour the cold water flush and whisk the mixture with a hand whisk: you will first get a smooth batter and then a fluid mixture, practically liquid, No clumps. Add salt and pepper and cover with food film. This compound must rest at least 12 hours, so I recommend you prepare it a day in advance. Store at room temperature.
The following day, clean and cut and small pieces (brunoise) both carrot and onion and brown them in extra virgin olive oil until they are tender and golden. After the rest period of the dough, add cooked vegetables and extra virgin olive oil to the water and pea mixture.
Preheat oven to 200 degrees static. Mix the pea flour mixture well, water , oil and vegetables, quickly whisking so that an emulsion is made between the liquid and the extra virgin olive oil. Pour the mixture into the text or a fairly wide rectangular baking tray, since the farinata is quite low and cook for 15 minutes. When the farinata is cooked, sprinkle it with salt up and, If you like, with a little chopped fresh mint. It's good both hot and cold, maybe accompanied by a creamy cheese like Brie or Camembert.