{"id":988,"date":"2014-05-02T10:55:53","date_gmt":"2014-05-02T12:55:53","guid":{"rendered":"https:\/\/peelbooks.com\/susanjoycejourneys\/?p=988"},"modified":"2014-08-24T13:40:03","modified_gmt":"2014-08-24T16:40:03","slug":"nothing-could-be-faina","status":"publish","type":"post","link":"https:\/\/peelbooks.com\/susanjoycejourneys\/2014\/05\/nothing-could-be-faina\/","title":{"rendered":"Nothing could be fain\u00e1 …"},"content":{"rendered":"

\"faina1\"<\/a>
\nOriginating in Genoa, farinata<\/em> is a thin, nutty, peppery flatbread made with garbanzo bean (chickpea) flour. The French call it socca<\/em> and in Tuscany it’s called cecina<\/em>. In Uruguay and Argentina, it’s called fain\u00e1<\/em>. It’s a delicious appetizer when seasoned with fresh rosemary, pepper, and sea salt, or topped with cheese and other tasty tidbits. But in Uruguay and in Argentina fain\u00e1<\/em> is often paired with pizza and called horseback pizza, or pizza a caballo<\/em> in Spanish. And nothing could be fain\u00e1.<\/em><\/p>\n

Since Friday nights are home-made pizza night in our home (my husband makes a wicked crust), I’ve started making fain\u00e1<\/em> to plop on top of slices of pizza.
\n\"faina2\"<\/a>
\nYou can find garbanzo bean flour (gluten free) at many natural food stores. In Uruguay, you can buy the mix in a package in the local supermarket. If you don’t have the mix, here’s a quick and easy recipe.<\/p>\n

Preheat your oven to 450 degrees, or if in Uruguay set it on the hottest setting.<\/p>\n

Ingredients:<\/p>\n

2 1\/2 cups garbanzo bean flour
\n1 teaspoon sea salt
\n7 tablespoons olive oil
\n2 tablespoons parmesan cheese (optional)
\nFreshly ground black pepper
\n2 1\/2 cups water<\/p>\n

Preparation:<\/p>\n