Thursday, November 29, 2012

Farinata Chickpea Flatbread


Farinata Genovese: 
Ligurian Chickpea Flatbread

******* 
This is the thicker version of the previous Socca recipe.  In Argentina and Uruguay (where many thousands of Ligurian people emigrated between the 19th and the 20th centuries) farinata is known as fainá, similar to the original Genoese name fainâ. 
In Argentina it is often eaten on top of pizza (a caballo, i.e. horseback).  
It is also eaten smothered with Dulce De Leche or Jam/Jelly.

1 C chickpea flour
1 ¾ C water
¾ tsp sea salt (½ tsp table salt)
1 tsp, at ground Black Pepper
5 TBL olive oil, divided

Optional spices:  amchoor, ground coriander, ground cumin, cayenne, garlic powder, etc.

To the batter stir in any of the following (or not):
Chopped tomatoes
½ large onion, sliced
Chopped green onions
Chopped cilantro

1.  Sift chickpea flour into a bowl. Add salt, then slowly add the water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit for one hour (or up to twelve). The batter will thicken and should be about the consistency of heavy cream.
2.  Preheat oven to 400 degrees. Put a well-seasoned 10-inch cast-iron skillet over medium high heat and add 2-3 tablespoons oil into heated pan, swirl to cover pan evenly. When the oil is hot add onion and let it cook for one minute. Pour in batter and sprinkle top with Rosemary.
3. Drizzle a little olive oil over top and bake for 20-40 minutes until it is no longer custardy in the middle and it is firm with the edges set. Turn on broiler and broil top for a minute or two until it takes on a golden brown, spotty color.

4. Allow to set for a few minutes and then carefully remove from pan to a cutting board using two spatulas. Allow to cool briefly. Cut into wedges and season generously with black pepper. Best served warm.


  1. For a Farinata Pizza: Heat 1 tablespoon of the olive oil in a 12-inch nonstick ovenproof skillet. Stir the batter once, pour it into the skillet and drizzle the remaining 2 tablespoons of olive oil on top. Cook the pizza over moderately high heat until the bottom is golden and crisp and the top is almost set, 2 to 3 minutes. Burst any large air bubbles with the tip of a knife.
  2. Sprinkle the tomato, onion, Parmesan and pepper over the top, then place the skillet under the broiler and cook until the pizza is golden and crisp, 4 to 5 minutes. Slide the pizza onto a work surface, cut into wedges and serve hot.

No comments:

Post a Comment