THENGREDIENTS X 4/6 (a pan with a diameter of 22 cm):
1/2 cup chickpea flour
1/4 cup water
flavored oil
herbs
garlic, salt
Method
In a bowl put the chickpea flour and a pinch of salt. Start adding the water slowly, while stirring with a fork, so as not to create lumps.
If you want to obtain a more airy effect, with a more swollen porridge, add somesparkling water instead of still water. If, on the other hand, you want to vary the quantities, remember that the volume ratio between water and flour is 1:2so if you use a full cup of chickpea flour you will need to use half a cup of water.
Aromatic herb porridge. Recipe and photos by Francesca Giovannini, taken from “Cucina on the road” (Gribaudo).
Heat 4 tablespoons of herb-flavored oil in a saucepan. If you don’t have it ready, create a mixture of herbs and garlic (I usually use basil, parsley and rosemary) and add it to the oil in the pan. Let it simmer for a minute, then add the chickpea flour mixture.
Cover and cook for 4-6 minutes over medium heat. Every now and then check that the bottom does not burn. When you see that the surface is almost completely dry, then turn the porridge and cook it for another 2 minutes. Remove it from the heat, cut it into slices and eat it however you like.
Tasteful travel
“Cooking on the road” by Francesca Giovannini (Gribaudo)
Cooking on the road (Gribaudo) is an invitation to travel, in every sense. With simple, practical, delicious recipes. Quick. Suggested for the camper, for the holiday home. And, however, also for everyday life.
The decorative idea
You can add greens or pieces of cheese to the porridge. And maybe make a sandwich with it. “Recipes with few ingredients, in little space, zero waste” is the subtitle of Francesca Giovannini’s new book, and the value of simplicity is reflected in this presentation that tastes like a holiday: just a nice chopping board and a coarse linen tablecloth.
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