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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Miss Rosonara
[email protected]I was really impressed with this recipe. The farinata turned out perfectly and it was so flavorful. I'll definitely be making this again.
Aahlia Khan
[email protected]This farinata is so easy to make and it's so delicious! I love the crispy edges and the creamy center.
Makayla Dean
[email protected]I've made this farinata several times now and it's always a hit with my friends and family. It's a great appetizer or snack.
Maddy Back
[email protected]This recipe is a great way to use up leftover chickpea flour. I also like that it's gluten-free.
Cosmic
[email protected]I followed the recipe exactly and my farinata turned out dry and crumbly. I'm not sure what I did wrong.
Domme klok
[email protected]This farinata is a bit bland for my taste. I think next time I'll add some herbs or spices to the batter.
Najma Hisbani
[email protected]I've made this farinata several times now and it's always a success. It's a great recipe to have on hand for when you're short on time.
Elvia Maldonado
[email protected]This farinata is a great way to get your kids to eat more vegetables. My kids love the crispy edges and the creamy center.
Binu Daniel
[email protected]I'm not a big fan of chickpea flour, but this farinata was surprisingly good. The texture was crispy and the flavor was savory.
Sarah Zulu
[email protected]I was really impressed with this recipe. The farinata turned out perfectly and it was so flavorful. I'll definitely be making this again.
Fales Silas
[email protected]This farinata is so easy to make and it's so delicious! I love the crispy edges and the creamy center.
Renuka Ramdam
[email protected]I've made this farinata several times now and it's always a hit with my friends and family. It's a great appetizer or snack.
Nikesh Shrestha
[email protected]This recipe is a great way to use up leftover chickpea flour. I also like that it's gluten-free.
Mannan Khan
[email protected]I followed the recipe exactly and my farinata turned out dry and crumbly. I'm not sure what I did wrong.
Nickey Noone
[email protected]This farinata was a bit bland for my taste. I think next time I'll add some herbs or spices to the batter.
Khawar Naveed
[email protected]I was pleasantly surprised by how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the farinata turned out great.
Nanyanzi Praise
[email protected]This farinata is so delicious! I love the crispy edges and the creamy center. It's the perfect appetizer or snack.
Nischal Dhungana (George)
[email protected]I've made this recipe several times now and it's always a success. It's a great way to use up leftover chickpea flour.
Zayden Stebbins
[email protected]This farinata recipe is a keeper! It's so easy to make and it turned out perfectly. The texture was crispy on the outside and creamy on the inside, and the flavor was amazing. I served it with a simple salad and it was a hit with my family.