vegan baker


a good scrambled egg substitute
January 29, 2008, 7:35 pm
Filed under: exotic foods, pictures | Tags: ,

farinata.jpg

I lived in Italy for a short while a few years ago. Mostly, food was impossible and frustrating, but there were occasional victories. The big one was called cecina di farinata. It is a pizza-size crepe-like chickpea flour and rosemary savory. (It is called faina on the amazing package above because I am in Argentina now. Also isn’t that the scariest thing you have ever seen?) There are already recipes online. Here is one with a picture, but you’ll have to translate the Italian. Here is one in English, but it was written by the sort of person I would aggressively avoid in a public place, and it tells you to let the mixture rest for four hours, which is excessive. I usually use the recipe from The Silver Spoon.

Anyway, the end product is creamy, mild, and has a texture not unlike cooked eggs. It develops a brown crust and is lush like something fatty without actually being bad for you. Salted and well-done, it stands in for scrambled eggs like nothing else.

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