Gloves (or Chickpea Pancakes)

 

Original Source:

Libro della Cocina

De guanti, cioé ravioli.

Togli ceci bianci, ben immolli in l’acqua; lessali bene, poi cavati dell’acqua tritali forte e mestali con la detta acqua, e colali: e di quella acqua colata distempera la farina come tu vorrai: e friggasi a lento fuoco con lardo o oglio, e mettivi su del mele.

Alt ramente. Distempera la farina con l’ova fa’ di poi guanti o altro, come tu vuoli: poni a cocere bene in la padella con lardo caldo o oglio.

Gloves, That is Ravioli.

Take white chickpeas, well softened in water; boil them well, then take them out of the water, minced finely and mix them with said water, and strain them; and with this strained water dilute the flour as you like and fry it on a low fire with lard and oil, and put some honey on top.

Another preparation. Dilute the flour with eggs, then make some gloves or other shapes as you like; set them to cook well in a pan with hot lard or oil.  

My Redaction:
Allergens: none.

330g      Chickpea Flour
450ml  Water
pinch    Salt
Oil for frying.

Heat oil in a pan over low heat.

Mix the batter of chickpea flour, water and salt to form a thin batter. Add flour or water until desired consistence is reached.

Pour the batter into the pan to size (around ¼ cup at a time) and cook on one side until bubbles start to form all over and the top of the pancake looks dry. Then flip and cook for another 1-2 minutes. Continue until all the batter is used.

Top with honey and serve or serve with honey on the side.

Changes Made:

The use of chickpea flour instead of making my own as per the recipe. As with most of the recipes I adapt, I’m attempting to go for simple, easy and affordable recipes that most people can make without breaking the budget. Chickpea flour can be bought at the supermarket for about $3-4 a bag for 330g.

Instead of mixing in a bowl, I put the ingredients into a large squeezy bottle and just shook together (and if any flour was stuck at the bottom, I used a chopstick to break up and mix). I would then add water or flour till at the right consistency. I would then squeeze to desired size. This reduced a lot of messy bowls and spills and was able to get more consistent sizing.

I have served this with honey, as per the recipes, as well as Strawberye, using it more like an accompanying dish then as a main dish.

 

Notes:
Chickpea Flour

Chickpea Flour: photo from AlexanderVanLoon

There are at least three types of chickpea flour I have seen in the markets.

Chickpea flour: is a general term for flour made from chickpeas. Most often if it is not specified as Besan or Gram, chickpea flour is made from white chickpeas.

Besan Flour: a flour made from split brown chickpeas, or chana del. This is commonly used in Indian cuisine and is good for fritters or savoury dishes.

Gram Flour: this is another name for besan flour.

Garbanzo Bean Flour: flour made from whole white or brown chickpeas.

 

For this recipe, you would ideally use Garbanzo Bean flour, though I have made this with Besan Flour, as that was what was available.