The pumpkin farinata is a delicious alternative to the classic chickpea farinata. It’s made the same way but with added cooked pumpkin puree. Naturally gluten-free and lactose-free, it can also be served as an appetizer to your intolerant guests.
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- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 1.6 cups chickpea flour (gluten-free)
- 1 cup pumpkin (already cooked pulp)
- 1.7 cups water
- 3.4 tbsp extra virgin olive oil
- salt
- 1 sprig rosemary
Tools
- 1 Bowl
- 1 Whisk
- 1 Skimmer
- 1 Baking Pan
Steps
Pour the chickpea flour into the bowl, gradually add the water while stirring with the whisk. Mix well to remove lumps.
Cover with an overturned plate or plastic wrap and occasionally stir to remove any remaining lumps.
Let it rest for at least three hours, skimming off the foam on the surface with a skimmer to prevent it from darkening too much during cooking. After resting, add salt, pepper, oil, and pumpkin puree.
Mix and pour into a lightly oiled baking pan. Bake in a preheated oven at the highest temperature for the first 15 minutes, then lower to 390°F for 45 minutes.
Remove from oven, cut, and serve hot.
It keeps in the fridge in a closed container for 3 days. Just heat it for 5 minutes in a hot oven, and it will be as crispy as freshly baked.
WARNING: consult the Italian Celiac Association manual and carefully read the ingredients to ensure they are free from gluten contamination
Tips
For cooking the pumpkin, it is advisable to bake it in the oven so it remains drier.
The minimum resting time for the batter is 3 hours, but it is preferable to extend it up to 8 hours.
