La Dolce Vita Social Club – Note: you have to let the flour and water mix rest for more than 5 hours so… keep this in mind before you start this recipe! Ingredients: – 50gr La Dolce Vita olive oil – 900ml room-temperature water – 300gr chickpea flour – 10gr salt – rosemary In a bowl, sieve the chickpea flour with a colander and add salt, then create the classic “fountain” form, the one with a hole in the center. Pour water in the hole, slowly, mix everything with a whisk, ´til you have it creamy style. Cover the bowl with plastic wrap and let it rest, out of the fridge, for 5 to 10 hours. When it´s time to start again, pre-heat the oven at 250C. Pour La Dolce Vita oil in a baking tray, then add the flour mix and rosemary. Put it in the preheated static oven and bake in the lower part of the oven, in contact with the bottom, for the first 10 minutes. After this time, move the pan to the upper part of the oven and let it cook for another 10-15 minutes depending on your oven, until the farinata will be a nice golden hazelnut color. When it´s ready, cut it and serve.
La Dolce Vita Social Club – We are stuck in quarantine, just like you, and we are getting bored, just like you. So we found an easy way to get some clicks or likes, just like you. And we took the occasion to use the first La Dolce Vita Oil sampler, that arrived on our desk a couple days before this shit happened. Enjoy and have fun. * Leek, butter beans and chorizo gratin * Ingredients: – 1 tablespoon La Dolce Vita olive oil – 75gr chorizo (I don´t eat meat so I had a vegan chorizo) – 2/3 leeks – 3 garlic cloves – 100ml sherry wine – 1 can butter beans – 500ml vegetable stock – 85gr dry bread, torn into pieces – parmesan cheese Heat the oven at 180C, then heat the oil and fry the chorizo for 2 minutes, until slightly crisp. Scoop out and le tit leave the oil behind. Add leeks and half garlic to the oil, cook 5 minutes until soft. Pour in the sherry wine, beans and stock. Let it bubble for 5 minutes. Meanwhile, blitz the bread to crumbs in a food mixer with the remaining garlic. Transfer the leeks mix to an ovenproof dish, stir in the chorizo, scatter over the crumbs and top it with grated parmesan cheese. Bake for 10 minutes or until golden, then serve and enjoy.
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