Italian farinata with chickpeas and pine nuts

FARINED TO CECI CUTTERS / FRITTED
The first variant is great for breakfast, however I do not hide that I often also breakfast with the vegetable version and it is great. It gives you the right energy to get to lunch or half-day snack, because the chickpeas sugars are very slowly assimilated. ;) enjoy your meal. Antonio.
CECI AND PINOLI FARINES
INGREDIENTS:
CECI FARINA 300 GR
WATER 250 CL OR ANY WAY BASED
CUTTERS FOR SIDE
METHOD:
LEAVE, BEST IF ALL THE NIGHT, THE CANDLE FARINA AMENATED WITH WATER TO GET A LIQUID AND DENSO POWDER. AFTER THE PASTE RESTORED AND HAS BEEN MIXED WITHOUT GRUMS, CLEAN ANTI-DUMBED PADDLE AND PICK WITH OLIVE OLIVE OIL, (LITTLE, DO NOT SEE). WHEN THE PADDLE IS HOT, ADD A MESTHLE MUSHROOM AND MAKE ALARGABLE, ADD THE PINOLI WHEN IT IS STILL A FEW POINTS, RUN AND STOP FROM FIRE. GREAT FOR BREAKFAST.
VARIANTS: CUTTER FRITTED
YOU CAN MAKE ADDED SUGAR, ASPARAGUS, MELANZANE AND / OR OTHER VEGETABLES, I HAVE TO ADD VERY LIGHTLY DISCOVERED VEGETABLES, BUT ANOTHER WITH HEAT IS CUOCERANNO URGENTLY, IT WOULD LIKE TO WAIT A YEAR.