I first learned about the products at the Fancy Food Show and was super excited to get a package from them with a variety of mixes to try.
In the Tuscan town of Livorno, Italy Cinque E' Cinque is served as a healthy snack. I'm loving it already! Here is more from the source:
Cinque e’ Cinque, also known as Faranita, is a storied Italian entree. In the Ligurian region of Italy, bake shops and pizzerias traditionally post signs in the store front window saying when this baked chickpea frittata will be ready, and customers stand in line waiting enjoy these treats right out of the oven. The name “Cinque e’ Cinque” was coined in the early 1900s by sailors coming through Livorno and refers to the going rate – five cents for the patty and five cents for the bread.
A healthy and simple dish to make at home using only two common ingredients already in your kitchen, Cinque e’ Cinque is high in fiber, contains 9g of protein and is gluten free and vegan. Enjoy in a variety of different ways; sprinkle with fresh ground black pepper and serve on a baguette, use as protein in a main dish, create a side dish topped with fresh tomato and basil, or use as a blank culinary canvas for any delicious combination.Last night I made the Rosemary:
And topped with a little marinara sauce. A-M-A-Z-I-N-G. Word of caution however. I was starving after working out and a little impatient. Directions tell you to let the dish cool for 10 minutes before serving, which, of course, I ignored. Cutting into it early does a total disservice because what you get is goo. Once rested, it forms into a beautifully dense patty. Totally worth the wait!
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