Farinata Recipe
Posted on Jan 15, 2011 04:16:23 PM
I confess I didn’t know this flatbread recipe existed, everything started because I inherited a packet of chickpea flour from a friend of mine who left Ireland to go back to Italy (and he’s starting to regret it already….), and I wasn’t sure what to do with it. That’s when I stumbled upon this Farinata recipe – typical from the Liguria region – which are nice and quick chickpea pancakes, that you can use as appetizer or as a more oily substitute for bread. If you want to eat it like locals do, dress it with pesto sauce, or gorgonzola blue cheese, when it’s still oven hot.
Ingredients for 6-8 people:
900ml (a little less than two pints) water
300gr (10.50 oz) chickpea flour
Half glass of extra-virgin olive oil
A pinch of salt
Coarse salt and black pepper grains
Sift the flour into , then add the water, a little at the time. Gently mix until you have no more lumps left. Cover with a lid and let the farinata batter rest from five to ten hours outside the fridge, then uncover and remove any foam on the surface.
Preheat the oven at 220°C (428°F). Take a round and shallow non-stick ovenproof pan, and cover the bottom with a thin layer of oil. Add the salt and the remaining to the flatbread mix, then stir and pout on the tin and bake for about thirty minutes until golden. Then, turn off the oven and turn on the grill, and leave it there until brownish. Sprinkle with a mix of salt and pepper grains, then slice it.
