FARINATA: Chickpea flour crepe with seasonal salad & charred lemon vinaigrette

The Class has been moved to Monday, May 31st - time TBD shortly. ***ALL CLASSES ARE RECORDED AND SENT TO YOU THE FOLLOWING DAY*** ***Please be sure to include your email address in case of any issues*** Let's make one of my favorite lunches and snacks! FARINATA socca, torta di ceci, or cecina is a type of thin, unleavened pancake or crêpe made from chickpea flour. In this case, I also added Buckwheat flour. It originated in Genoa and later became a typical food of the Ligurian Sea coast, from Nice to Sardinia and Elba islands. It is also typical in Gibraltar, where it is called calentita. It is UBER delicious and Gluten Free. You can eat it as is or top it with anything you desire. In this class you will learn: *How to make the batter + cook it *Topping: seasonal salad with a charred lemon vinaigrette!