Prep 8 mins
Cook 15 mins
Every Italian region has its comfort food, its local dish imbued with memories, tradition, and nostalgia. In Liguria, the region flanking Genoa along Italy's northwest coast, that dish is Farinata. A deceptively simply street food, Farinata is somewhat like a large chickpea crepe. Crisp and golden on the top, soft and moist on the inside, glistening with fragrant olive oil on the bottom, Farinata is a finger-lickin' food that nourishes the soul. Farinata, just like pizza, can be stuffed or garnished with any vegetable, cheese, or sauce; Or it can be eaten plain, right out of the oven! Thanks to the Fabulous Food, Fun & Friends #1 Game for aiding in finding and bringing this fabulous recipe to light!!! Parchment paper will help keep this from sticking.
- 2⁄3 cup italian chickpea flour
- 4 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon fresh ground pepper
- 3⁄4 cup mineral water
- rosemary (optional)
- In a large bowl, add the flour to the water, a little at a time, mixing and seasoning with salt until all of the flour and water has been absorbed; Add Optional Rosemary at this point.
- Let it rest for 4 hours (Or even better overnight).
- After this time, a layer of foam will have developed on the surface - Scrape it off with a spoon.
- Add the olive oil and remove the Rosemary (Optional) - Stir until all the Oil is absorbed.
- Pour into an olive oil well greased baking pan - the right one is called testo, made of "tinned copper" It should be about an eighth of an inch thick, perhaps a little more - a small deep dish Pizza pan will do (We used an iron skillet).
- Preheat the oven to 400°F.
- Remove from the oven when one of the corners (or the edge) starts to appear dark and has turned a golden color.
- Sprinkle plenty of pepper and eat immediately.
- ***It is of paramount importance that the pan is perfectly flat and level when in the oven, otherwise one of the corners will be thicker and will be undercooked when the opposite corner starts to darken. It tends to stick if you do not use enough oil. Also use parchment paper.
I was really surprised by this recipe. I usually make Socca (recipe # 189571) but was intrigued by this recipe because it allows the mixture to sit overnight. This is definitely thinner and oilier than the other one but that means it easier to crisp up. I only let the mixture sit for 5 hours and it took about 20 mins to cook. I don't use Italian chickpea flour but buy a big bag of the Indian kind. I'm sure it would be better with the Italian flour. Overall, this was crispy, nicely flavored and easy make. Thanks for a good recipe!
I've found a rival to my yorkshire pudding pig-out fest! This was right up my alley. I am lucky enough to be able to find chickpea flour easily, as there are a lot of Indian markets around my area and this flour is used to make a lot of Indian food. (Also called gram flour). I don't think this is for everyone. My daughter said it was too dry. But for those who like stodgy, bready, dense, savoury pancakes, don't be afraid to try this!