Yield: 6 Servings
|4 cups||Garbanzo (chick pea) flour|
|Salt; to taste|
|8 tablespoons||Olive oil; or corn oil|
|1 large||Onion, sliced (optional)|
|Freshly ground black pepper|
This Italian dish is also popular in Argentina. They call it faina' and it is sometimes prepared with onion slices as a topping. A plain faina' slice is often used to top a pizza slice, sandwich-style.
Pour the water into a large heavy pan, then gradually stir in the flour. Add salt to taste. Cook over gentle heat for 1 hour, stirring frequently and skimming the surface with a slotted spoon occasionally; the mixture should be smooth and quite thick.
Pour the mixture into an oiled roasting pan (preferably a pizza pan) and level the surface. Sprinkle the oil over the surface, and arrange the onion rings on top, if used.
Bake in a moderately hot oven (400 F / 200 C) for 30 minutes until golden brown. Sprinkle liberally with pepper and serve immediately.
Modified from "Italian Cooking" edited by Jeni Wright, Cathay Books, 1984. Typed by Gabi Shahar, June 1996.