After the Chestnut step add the flour and quick ... and even if I was a bit '"stingy" with relish the taste of porridge was brushed! I followed the indications and doses of the package of organic flour. The result was a "pie" with the texture and taste that viravano more towards panelle Sicilian rather than the thin, soft porridge Genoa.
pie porridge
chickpea
250 gr water 200 ml
extra virgin olive oil. ½ cup (I: 4 tablespoons)
black pepper to taste
sea salt to taste
fresh rosemary to taste
Mix the flour in water until a batter and sprinkle with 3 tablespoons oil, salt and freshly ground pepper. Let stand in refrigerator in a covered container overnight. The next day, turn on the oven and oil the mold and pour the batter. Garnish with fresh rosemary and cook until golden brown.
ps: the Genoese had only thrift in the use of oil :-)
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