Chickpea and all-purpose flours whisk into a cream-thin batter flecked with minced rosemary, garlic, and scallion, then crisp in an oiled pizzelle maker — savory wafers made to carry white bean spread.
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In small bowl, sift together dry ingredients.
In separate small bowl, whisk together wet ingredients.
Using whisk, mix wet ingredients into dry ingredients. Mixture should be consistency of heavy cream. Add extra water, if necessary.
Lightly brush or spray small amount of oil on cooking surface of pizzelle maker. Plug in machine and wait until light turns red. When machine is ready, ladle 1/4 teaspoon of batter for each pizzelle.
After pouring mixture, close cover of machine and cook 1 1/2 minutes until pizzelles are lightly browned and crisp. Remove from machine with an offset spatula.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
