BY: Providence Cicero
I FIRST ENCOUNTERED farinata last summer on the porch at San Fermo, the Ballard restaurant housed in two conjoined, historic buildings whose handsomely updated old bones are a fitting setting for chef Sam West’s rustic Italian cooking.
Farinata is a simple pancake made of chickpea flour. The late Italian cooking authority Marcella Hazan described it as resembling a thin, very soft focaccia, which, like farinata, also hails from Liguria, often called the Italian Riviera. You’ll find the popular snack sold in friggitorie (fry shops) throughout the region. It’s a close cousin to fried chickpea treats like the French panisse and the Sicilian pannelle.
SOURCE: http://www.seattletimes.com/
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