Best 5 Ligurian Farinata Savory Italian Pancake Or Flatbread Recipes
In the beautiful region of Liguria, Italy, lies a culinary gem known as farinata. This humble yet delectable dish, also fondly called torta di ceci, is a savory pancake or flatbread made from chickpea flour, water, olive oil, salt, and pepper. Its origins can be traced back to ancient Roman times, where it was a staple food among the working class. Today, farinata stands as a testament to Ligurian cuisine's simplicity and reliance on fresh, local ingredients.
Our journey into the world of farinata begins with the classic recipe, guiding you through the steps of creating this timeless dish. We'll explore variations such as farinata with toppings, where you can unleash your creativity by adding a variety of ingredients like vegetables, cheese, and meats, transforming this humble dish into a hearty and flavorful meal.
For those seeking a gluten-free alternative, we offer a dedicated recipe that swaps chickpea flour for a blend of almond flour and tapioca flour, resulting in a delightful farinata that caters to dietary restrictions. And if you're looking to elevate your farinata experience, we'll introduce you to farinata stuffed with pesto, a symphony of flavors that combines the nutty goodness of chickpeas with the fragrant basil and pine nuts of pesto.
Lastly, we'll introduce you to farinata crackers, a delightful snack or appetizer that captures the essence of farinata in a crispy, bite-sized form. Whether you're a seasoned cook or a novice in the kitchen, our comprehensive guide to farinata recipes will inspire you to create this Ligurian delicacy in your own home, savoring the taste of tradition and culinary excellence.
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
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.
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.
FARINATA (LIGURIAN BREAD/SNACK)
Adapted from Mark Bittman's recipe in the New York Times. Note that this makes approximately 6 farinata - it really depends on the size of the skillet you use and how thick or thin you end up liking them.
Provided by evelynathens
Categories Breads
Time 50m
Yield 3 farinata (approximately)
Number Of Ingredients 4
Steps:
- Whisk chickpea flour, salt, and water until no lumps remain. Whisk in 2 tblsps olive oil. Cover and set aside at room temperature overnight.
- Preheat oven to 450°F.
- Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes. Add a little olive oil to the skillet (enough to generously coat the bottom) and return to the oven for 2 more minutes.
- Whisk the batter well before using. Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe). The batter will sizzle. Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes.
- Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter. Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter.
- Cut into wedges and serve as a snack. Or fill with all kinds of savory goodies like a crêpe.
Nutrition Facts : Calories 198.2, Fat 11.1, SaturatedFat 1.5, Sodium 1185.3, Carbohydrate 17.7, Fiber 3.3, Sugar 3.3, Protein 6.9
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
Tips:
- Use a well-seasoned cast-iron skillet or griddle for the best results.
- Make sure the skillet is hot before adding the batter, otherwise the farinata will stick.
- Cook the farinata over medium heat so that it has time to cook through without burning.
- Don't overcrowd the skillet with batter, otherwise the farinata will be too thick and not cook evenly.
- Use a spatula to gently loosen the edges of the farinata as it cooks so that it doesn't stick to the skillet.
- Top the farinata with your favorite toppings, such as pesto, cheese, or vegetables, before serving.
Conclusion:
Ligurian farinata is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and herbs, and it's also a good source of protein and fiber. Whether you serve it plain or topped with your favorite ingredients, farinata is sure to please everyone at the table.
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