LIGURIAN FARINATA (SAVORY ITALIAN PANCAKE OR FLATBREAD)
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.
Provided by NcMysteryShopper
Categories Breads
Time 23m
Yield 1 Farinata, 1 serving(s)
Number Of Ingredients 6
Steps:
- 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.
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MR. oMg
[email protected]This farinata is a delicious and healthy alternative to pizza. I love that it's made with whole grain flour.
Long Peacock
[email protected]This was my first time making farinata and it was a success! I can't wait to try it again with different toppings.
Latoya Jarrett
[email protected]I'm always looking for new ways to cook with chickpea flour. This farinata recipe is a great addition to my repertoire.
Mazher Amanullah
[email protected]This farinata is a great option for a quick and easy meal. I often make it for lunch or dinner when I'm short on time.
Inmul Md
[email protected]I love the simplicity of this recipe. It's just a few ingredients and it comes together so quickly.
Stefanus Stefanus
[email protected]This farinata is a great way to use up leftover chickpea flour. I always have some on hand and it's nice to have a recipe that I can use it for.
Kashif Bhatti
[email protected]I'm not sure what I did wrong, but my farinata didn't turn out crispy at all. It was more like a soft pancake.
Cookie Bellote
[email protected]This is my new favorite way to use chickpea flour! The farinata is so versatile, I can serve it for breakfast, lunch, or dinner.
Brenda L. hughes
[email protected]I made this farinata for a party and it was a big success! Everyone loved it, even the people who were not familiar with Italian food.
Anuradha Indika
[email protected]This recipe was simple to follow and the farinata turned out great! I served it with a side of roasted vegetables and it was a hit with my family.
Jessica G
[email protected]This farinata was a bit too oily for my taste. I think I would try it again with less olive oil next time.
Bearded
[email protected]This was an interesting dish to try. I had never had anything like it before. The texture was a bit different than I expected, but the flavor was good.
Tatum Wagenaar
[email protected]I'm new to cooking with chickpea flour, but this recipe made it easy. The farinata was delicious and a great way to use up some leftover flour.
YSF
[email protected]This farinata recipe is a keeper! The pancake turned out perfectly crispy on the outside and soft and fluffy on the inside. The flavors of the chickpea flour, rosemary, and olive oil were perfectly balanced.