Best 2 Farinata Italian Flatbread Recipes
In the realm of Italian cuisine, Farinata stands as a unique and delectable flatbread, a testament to the culinary artistry of Liguria. Its origins can be traced back to the ancient port city of Genoa, where it was a staple food among the working class due to its simple yet satisfying nature. Made from a humble blend of chickpea flour, water, olive oil, and salt, Farinata embodies the essence of rustic Italian cooking. Its texture is both crispy on the outside and soft and creamy on the inside, with a captivating golden-brown hue that hints at its delightful flavor. This versatile flatbread can be enjoyed on its own or adorned with a variety of toppings, making it a perfect accompaniment to any meal. Whether you prefer the classic simplicity of Farinata con Cipolle (Farinata with Onions) or the savory indulgence of Farinata ai Funghi (Farinata with Mushrooms), this Ligurian specialty is sure to tantalize your taste buds and transport you to the vibrant streets of Genoa. So, embark on a culinary journey and discover the irresistible charm of Farinata, a true gem of Italian gastronomy.
Here are our top 2 tried and tested recipes!
FARINATA (ITALIAN FLATBREAD)
Farinata is a gluten-free Italian flatbread made with chickpea flour that is very easy to make. I'm sure this recipe will become part of your regular repertoire. I have added some spring onions and garlic for a more gourmet version of the simple farinata.
Provided by Fioa
Categories Bread Quick Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
- Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
- Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
- Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 7.2 g, Cholesterol 5.7 mg, Fat 9.5 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 36.7 mg, Sugar 1.3 g
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.
Tips for Making Farinata:
- Use high-quality chickpea flour for the best flavor and texture.
- Make sure the water is boiling before adding it to the chickpea flour mixture. This will help to create a smooth batter.
- Let the batter rest for at least 30 minutes before cooking. This will allow the flavors to develop and the batter to thicken.
- Cook the farinata in a well-seasoned cast iron skillet. This will help to create a crispy crust.
- Be patient when cooking the farinata. It takes a few minutes for it to cook through.
- Serve the farinata immediately with your favorite toppings.
Conclusion:
Farinata is a delicious and versatile Italian flatbread that can be enjoyed as an appetizer, main course, or snack. It's easy to make and can be customized with a variety of toppings. So next time you're looking for a quick and easy meal, give farinata a try. You won't be disappointed!
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