FARINATA
Today we’re flying to Liguria!
Let’s make a delicious and super simple Farinata.
Farinata originated in Liguria and later spread to Tuscany and Piedmont.
It’s made with just a few basic ingredients, but the result is incredible: a delicate golden crust on top and a soft, tender interior.
Over time, it became a tradition in some Italian regions to begin your meal at a pizzeria with a slice of Farinata.
Let’s see what we need and how to make it!
Ingredients:
(For a round pan about 11 inches in diameter)
1¼ cups chickpea flour (about 5.3 oz / 150 g)
2 cups room-temperature water (about 15.8 oz / 450 g)
2 tablespoons extra virgin olive oil (about 1 oz / 30 g)
1 teaspoon salt
A pinch of black pepper
Instructions:
In a large bowl, pour all the water and dissolve the salt.
Slowly add the chickpea flour while whisking continuously until the batter is smooth and lump-free.
Let the batter rest in the fridge for a couple of hours.
3. Preheat your oven to 430°F.
4. Take the batter out of the fridge. You’ll notice a thin layer of foam on top—remove it with a small strainer.
5. Stir in the olive oil.
6. Grease your baking pan with a bit of oil and pour in the batter. Sprinkle a pinch of pepper on top.
7. Bake on the lowest rack of the oven for about 15 minutes, then move it to the middle rack and bake for another 10–15 minutes. Add a little more pepper before serving.
Note:
Cooking time may vary depending on the thickness of the Farinata.
The thinner it is, the faster it will cook.
You’ll know it’s ready when a golden crust forms on top.
Once out of the oven, let it rest for 10–15 minutes before slicing, as it will be very soft inside when freshly baked.
Buon Appetito!
