“I think I found it.”
There was an energy of excitement in his voice hidden behind his words. He was protecting himself in case this didn’t work out, like the many times before. But I could tell, this location was different, he really wanted it.
I got off the phone and sat in my kitchen a world away. “So how is his trip?” my roommate inquired.
A smile spread across my face, “We are moving to Austin.”
In 2007 we moved to Tucson, Arizona with the keen arrogance that possesses your early 20’s, we were going to conquer the world. The 7+ years that followed brought with them the humbling power that life does. We were not invincible or golden gooses. We stumbled, we were bumped around and acquired many lessons in our book of life.
As I write this I gaze out on the Austin skyline, a cup of coffee in my hand, and a 13 week puppy lying next to me. It has been over a year since I had that conversation with my husband. There have been lease negotiations, meetings with the architect, pinterest boards and countless brainstorming session for the right name (still a work in progress). In a few short months a dream will be realized. Our restaurant will open.
We could not be here if it wasn’t for Tucson. For the many people who supported us, who challenged us, and believed in us. We grew up in Tucson and face this next adventure with a bit more humility, some bruises and a better understanding of who we are. We owe it all to Tucson.
My adventure in Italy introduced me to the term scarpetta. Taking the heal of the bread to soak up the last bit of sauce adorning a plate. The ultimate act of savoring. A couple weeks ago, Kevin made his last meal at the restaurant that started it all. The second course was farinata, a chickpea dough a wonderful vehicle for scarpetta. He makes his thick, mine is thin and crepe-like. I offer up these recipes as a tribute to Tucson. A place full of people we cherish and memories we will draw from as we write this next adventure.
Tucson, thank you for showing us that life is full of scarpetta moments and here is looking forward to the many that Austin will have.
2 1/3 cups chickpea flour
3 3/4 cups water
1 teaspoon salt
2 tablespoons Olive Oil
In a large bowl, pour the water and slowly add the chickpea flour, mixing it with a wire whisk.
Add salt to the mixture and let it stand at room temperature for 4 hours or even better overnight. Remove the foam from the top.
Preheat an oven to 400. Grease a baking pan with oil. Whisk olive oil in the chickpea batter until well combined.
Pour the batter in the baking sheet, it is fairly thin.
Bake for 20-25 minutes.
Remove from the oven and let it cool off for about 10 minutes before cutting it.
14 oz Chickpea flour
1 qt. and 10 oz water
1 1/2 tablespoon salt
6 oz Olive Oil
1 Tablespoon Minced Garlic
Smash Garlic into a paste with a little texture.
In a mixing bowl, whisk all ingredients together until flour is fully incorporated, 5 minutes.
Cover with plastic wrap and let rest for 2 hours.
Spray sheet tray with oil as not to stick, pour farinata batter on sheet tray to desired thickness.
Bake at 400 for 25-30 minutes, farinata should be golden brown.
Remove from the oven and let it cool off for about 10 minutes before cutting it desired shapes.