| 摘要 |
Aperitif of spiced and baked chickpea and algae flour, and production procedure thereof, comprising approximately chickpea flour 60%, algae flour 20%, water 9%, ecological extra-virgin olive oil 8%, salt 2% and a mixture of spices 1%. Production comprises mixing chickpea flour and algae flour, oil and water and kneading until obtaining a homogeneous dough to which are added sea salt and the mixture of spices. Small diced cubes of the dough are made and baked until externally crunchy. |
