Chef’s Table: A thoroughly global flavour
This week, give your baking an international feel with recipes from Making Bread at Home (Ryland Peters & Small, £16.99) by Jane Mason, with photographs by Peter Cassidy
I read about farinata years ago, in a book about Sicily. The author described landing in Palermo and making his way immediately, without stopping, to a tiny little café in the back streets where the best farinata was served.
A piping-hot, bread-like substance made of chickpea, flour and water was cut into strips and fried as a tasty snack. Later, I met a Ligurian chap who said: “Fried? Farinata? Only the...
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