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I bought the checci flur in Loano this past Sept. on a whim, I had fallen for my daily ritual of locating the best farinata vendor in 'old' town.  I had to recreate that afternoon snack once I arrived back home.  My first attempt was disaster. I had not quite made the right conversion for oven temp so I ended up slow cooking at 200degrees and it was mush.  THen I happened upon this recipe and decided to give it one more go.  WOW!  Just as I remembered back in Loano.

Instead of my cast iron skillets I used a large raised lip cookie pan and made a large rectangle.  It came out cripsy on the edges, golden brown all over and slightly springy, crepe-like inside.  YUMMY..

I did add about 2 tsp garlic powder and a little more salt and a big pinch of some dried Italian Herbs.  WONDERFUL!

By tvlpro | 

February 23, 2009