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Authentic Italian Farinata Recipe
Farinata is a very thin, savory flatbread or pancake made with water, chickpea flour, oil and salt. It's a recipe of very ancient tradition and, together with basil pesto and trofie pasta, it's one of the most characteristic recipes of Ligurian cuisine.Although it's among the traditional Ligurian dishes, it's also popular in Tuscany and Sardinia. Of course, like all traditional Italian recipes, it has different names depending on the place. For example, in Lucca they call it "Cecìna", in Livorno "Torta di Ceci", in Sassari "Fainè".
Ingredients
- 150 g chickpea flour 5 oz
- 400 ml water 1 ¾ cups
- 40 ml olive oil 2 ¾ tablespoons, extra virgin
- ½ teaspoon fine salt
- rosemary optional
Instructions
- Put the flour in a bowl and make a hole in the center. Then pour in the water little by little.
- Mix and then pour in all the water. You will get a rather liquid batter.
- Skim the foam to the surface with a skimmer. This step is to prevent the Farinata from darkening during cooking.
- Let the batter sit for at least 3 HOURS, covered with a lid. Resting for a few hours is essential to best dissolve the chickpea flour and create a smooth, lump-free batter.
- Stir occasionally with a hand whisk and remove the foam if it still forms.
- After the resting time has elapsed, add the salt.
- Add the oil and mix thoroughly. We recommend using a high-quality extra virgin olive oil.
- Preheat the oven to 250°C (482°F). Lightly grease the baking pan and pour in the batter. If you like, you can flavor the farinata with a few rosemary needles. PLEASE NOTE: the batter is very runny, so be careful not to spill it. You can help yourself with a ladle and transfer it to the pan a little at a time.
- Bake the farinata in a well-heated oven, at the highest temperature, in the bottom part for 10 minutes. Then transfer the pan to the middle rack. Keep baking by lowering to 200°C (392°F) until the farinata is nice and golden on the surface - this will take another 10-15 minutes.
- Remove it from the oven and wait for it to cool a few minutes before enjoying it, just long enough to cut it into wedges. Farinata is great hot and steaming but also at room temperature.
Notes
NOTE: Doses for a round baking pan about 32 cm (12 inch) in diameter
Nutrition
Serving: 100gCalories: 151kcalCarbohydrates: 14gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 213mgPotassium: 212mgFiber: 3gSugar: 3gVitamin A: 10IUCalcium: 13mgIron: 1mg
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