FAINÈ IN A PAN WITH SARDINIAN ARTICHOKES


FAINÈ IN A PAN WITH SARDINIAN ARTICHOKES

 Laura Sardinia
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

Variant of fainè, a typical dish from northern Sardinia and Carloforte (even if it is widespread throughout the island). It is a chickpea porridge with the addition of other ingredients. Today’s version is cooked in a pan, which is why it is also called a chickpea or legume flour omelette, if lentil flour is among the ingredients. Of course if you do not have eggs, compared to which it can be considered a healthy and economical alternative. In fact, remember that eggs are rich in cholesterol, while chickpea flour is rich in both proteins and iron. It is excellent cooked both in the oven and in a pan.
Finally, it is jokingly called the poor man’s omelette. It is tasty as an appetizer or as a single dish (just double the doses), because it is very substantial.

INGREDIANTS

  • 400 ml of water , preferably from a source
  • 100 gr organic chickpea flour
  • 100 gr lentil flour
  • 3-4 spiny artichokes , Sardinian
  • tablespoons Evo Seneghe olive oil
  • cloves of garlic
  • to taste parsley
  • to taste whole sea salt
  • to taste freshly ground black pepper

INSTRUCTIONS

  1. In a bowl, pour the water, salt and pepper to taste, add the chickpea and lentil flour to a well.
  2. With a whisk, beat the mixture well, make sure that no lumps form, then let it rest.
  3. In the meantime, peel the artichokes, cut them into thin slices, without removing the straw (the Sardinian ones contain little).
  4. Cook them in a large pan with oil, chopped or whole garlic, a few tablespoons of water and salt lightly.
  5. Soften the artichokes and add a chopped parsley.
  6. Pour in the flour batter, cook both sides well, brown it.
  7. Finally, serve the hot fainè with a crunchy vegetable salad, accompanied by a Sardinian white or rosé wine.

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