Farinata Ligure – Ligurian Chickpea Pancake/Flatbread

Apr
2014
07

posted by on Recipes

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farinata

My husband is from Liguria (the birth place of farinata) but we live in Milan. Every so often to bring the taste of Liguria to our house I’ll make this farinata for him.

In Liguria farinata is considered street food, almost never made at home. Traditionally it’s made using a well seasoned copper pan and a wood burning oven. My husband the food traditionalist required that I specify this.

While a well seasoned cast iron will get you a decent result, who has one in their house these days? I mean, I don’t, and I think I have a pretty well equipped kitchen.

So after countless attempts, this is the “homemade & average person’s kitchen recipe” we have deemed closest to the one you can taste on the streets of Genoa, where his grandma still lives and where legend has it the recipe was conceived almost 800 years ago!

Ingredients
2/3 cups (90g) chick pea flour
1 1/4 cups 300ml water
1/4 cup 50g olive oil (plus 2 tsp for pan and topping cooked farinata)
sprig of rosemary
1/2 tsp salt (indicative)
freshly ground black pepper

Makes 1 – 9in dish of farinata

farinata

 

Directions
1. In a medium sized bowl, mix together the chickpea flour, water, olive oil, and salt. Mixing until fully incorporated and no lumps are present. Place whole spring of rosemary in batter. Let batter rest for at least an hour or a maximum of 12 hours, stirring occasionally (every hour or few hours) to ensure all of flour doesn’t settle to bottom of bowl. Store covered at room temperature.

2. Cut as piece of parchment paper to fit a 9 in high temperature resistant baking dish, going up sides as well. Place baking dish in oven (without parchment paper). Preheat convection oven to 250ÂșC (approx. 480F) or a standard oven to 500F (as high as you can get it).

3. Once oven is to temperature remove baking dish, and line with parchment paper. Brush paper with approx. 1 tsp. olive oil. Remove rosemary and gently pour batter on dish and bake for 12-18 minutes on center rack until set and light brown.

4. Remove pie from oven brush top with 1 tsp olive oil and cook under broiler for a few more minutes, until it’s slightly browned on top. Sprinkle with a bit of freshly ground pepper.

Eat as is, or topped just out of the oven with a bit of pesto or Gorgonzola cheese. Best served while still warm.

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