Since I was married, me and my husband we’ve been visiting Liguria in different moments of the year: one of the typical dishes of this region that I like best and which I never give up is “farinata”, a delicious specialty made with chickpea flour. It is a simple gluten-free recipe, which you can decide to transform in many ways. Today we start with a “basic” version topped with oil, rosemary and salt, to serve as an entrée, before starting a meal.
Millet…someone think it’s animal feed 🙂 and when I say that I cook it, sometimes people get very surprised. In my son’s school, the wonderful cook prepare it in a very tasty way: children call it “Exqueezy” (a funny way to say exquisite). With this recipe I mix it together with other ingredients to prepare vegetarian croquettes. With a fresh summer salad becomes a really special dish to serve.