45 min Medium

Recommended product

Recommended product

Chopped Tomatoes 230g

200 g

A single ingredient: fresh tomatoes ripened under the sun, cut in delicious cubes and packaged on location to bring to the table an inimitable taste. Excellent for pizza or pasta and to enhance the flavor of every fish-based dish.

EXPLORE
45 min
Preparation time
Medium
Difficulty
Ingredients for 4 people
Chopped Tomatoes 230g200 g
Champignon mushrooms100 g
Chickpea Flour250 g
Corn seed oil3 tablespoons
Eggplants100 g
Extra Virgin olive Oil (EVO)4 tablespoons
Extra Virgin Olive oil (EVO)as required
Pepperto taste
Pepperto taste
Peppers100 g
Salt1 pinch
Saltto taste
Water700 ml
Zucchini100 g
Preparation

Pour the chickpea flour in a bowl and gradually incorporate water.
Blend with a whisk (avoiding lumps) until you obtain a liquid, velvet batter and remove the froth with a skimmer.
Let it rest at room temperature for 6/8 hours, often stirring and removing the froth; after 4 hours add EVO oil and blend again. After 8 hours the batter is ready to be cooked so season to taste.
Pre-heat the oven at 200°, grease a shallow oven- tray with 3 spoons of corn seed oil and pour the mixture in it. Bake for about 25 minutes. Once golden and crunchy on its surface, the chickpea Pancake is ready.

To prepare the Vegetables Red Caponata dice the vegetables and cook them separately. Once ready, place them together in a casserole with salt and pepper as desired.
Add Pomì chopped tomatoes and cook over medium heat until it turns to a nice dark-red colour. Season to taste. Serve the Caponata together with square-cut chickpea Pancakes.

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