Best 3 La Farinata Chickpea Pancake Recipes
**La Farinata: A Savory Chickpea Pancake with a Rich History and Diverse Recipe Variations**
La farinata, also known as socca or cecina, is a delectable savory pancake made from chickpea flour, water, olive oil, and salt. With origins tracing back to ancient Roman times, this traditional Italian dish has gained popularity worldwide for its simplicity, affordability, and versatility. Its unique texture, ranging from crispy on the edges to tender and creamy in the center, makes it a delightful treat. This article offers a collection of recipes that explore the many facets of la farinata, from the classic Genoese version to innovative takes that incorporate various herbs, vegetables, and toppings. Discover the rich history and diverse recipe variations of this beloved chickpea pancake and embark on a culinary journey that promises both taste and cultural enrichment.
**Recipes Included:**
1. **Classic Genoese La Farinata:** Experience the authentic flavors of this traditional recipe hailing from Genoa, Italy. Simple yet satisfying, this version showcases the harmonious balance of chickpea flour, water, olive oil, and salt, resulting in a crispy and golden-brown pancake.
2. **Herbed La Farinata:** Elevate the classic recipe with an infusion of aromatic herbs such as rosemary, thyme, and oregano. These herbs impart a delightful savory dimension, transforming the pancake into a savory masterpiece.
3. **Vegetable La Farinata:** Create a vibrant and nutritious dish by incorporating a medley of vegetables like zucchini, bell peppers, and spinach. The tender-crisp vegetables add a delightful texture and enhance the overall flavor profile of the pancake.
4. **Cheesy La Farinata:** Indulge in a cheesy delight by adding grated Parmesan or mozzarella cheese to the batter. The melted cheese creates a luscious and gooey center, making this variation a true crowd-pleaser.
5. **Gluten-Free La Farinata:** Cater to dietary restrictions with this gluten-free version made using alternative flours like almond flour or buckwheat flour. Enjoy the same delicious flavors and texture without compromising on taste or quality.
6. **Baked La Farinata:** For those who prefer a healthier option, this baked version offers a guilt-free indulgence. By baking the pancake in the oven, you can achieve a crispy crust and tender interior without the added oil.
7. **La Farinata Fritters:** Transform la farinata into bite-sized treats by making fritters. Simply scoop the batter into hot oil and fry until golden brown. Serve these crispy and flavorful fritters as appetizers or snacks.
LIGURIAN CHICKPEA PANCAKE (FARINATA)
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Steps:
- Gather the ingredients.
- Put the water in a bowl. Use a whisk to beat the chickpea flour into the water, stirring briskly to keep lumps from forming.
- Whisk in a healthy pinch of salt too, cover the bowl with plastic wrap, and let it rest for at least 4 hours in a warm but not hot place.
- When the time is up, preheat your oven to 440 F / 220 C. Use a slotted spoon to remove the foam that will have formed on the surface of the batter, and then mix in half of the oil, using the other half to oil your pans.
- Pour the batter into the pans-it should be between 1/4 and 1/2 inch thick or 5 and 10 millimeters.
- Bake the farinata for 20 minutes, until it has firmed up and become golden. Slice it up and serve it hot, with salt and pepper to taste. Enjoy!
Nutrition Facts : Calories 330 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 5 g, Protein 9 g, SaturatedFat 3 g, Sodium 81 mg, Sugar 5 g, Fat 22 g, ServingSize 10-12 servings, UnsaturatedFat 0 g
SOCCA (FARINATA)
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
- Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
- Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
- Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 2 grams
FARINATA (ITALIAN CHICKPEA PANCAKE) RECIPE
Farinata is a savory and custardy chickpea pancake from Italy.
Provided by Daniel Gritzer
Categories Appetizer Appetizers and Hors d'Oeuvres Pancake Sides Snacks
Time 4h30m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 550°F (290°C) and position oven rack in second position from top. If you have a pizza stone or baking steel, set it on the rack (it will help crisp the farinata from below, but isn't required).
- Turn on broiler. Set skillet on pizza stone or baking steel, or on the oven rack if not using a stone, and cook until farinata has just set, no longer jiggles, and is browned all over, about 11 minutes.
- Let farinata cool slightly until set. Eat warm or at room temperature.
Tips:
- Use a good quality chickpea flour. This will make a big difference in the taste and texture of your farinata.
- Be sure to soak the chickpea flour for at least 30 minutes before using. This will help to soften the flour and make it easier to digest.
- Use a well-seasoned cast iron skillet. This will help to give your farinata a nice crispy crust.
- Don't overcrowd the skillet. Leave some space between each pancake so that they can cook evenly.
- Cook the farinata over medium heat. This will help to prevent it from burning.
- Serve the farinata immediately with your favorite toppings. Some popular toppings include olive oil, salt, pepper, rosemary, and Parmesan cheese.
Conclusion:
Farinata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of protein, fiber, and iron. Farinata is also a relatively easy dish to make, and it is a great way to use up leftover chickpea flour. So next time you are looking for something new to try, give farinata a try. You won't be disappointed!
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