HOW TO MAKE FARINATA
Farinata is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying.
Provided by Chef John
Categories Side Dish Beans and Peas
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
- Preheat oven to 500 degrees F (260 degrees C).
- Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
- Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
- Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 15.1 g, Fat 12.3 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 482.7 mg
FARINATA GENOVESE
Make and share this Farinata Genovese recipe from Food.com.
Provided by AllieBrooklynBaker
Categories Breads
Time 4h30m
Yield 20 slices, 10 serving(s)
Number Of Ingredients 6
Steps:
- In a large mixing bowl, whisk together chickpea flour and salt.
- Place water in another large mixing bowl.
- Slowly incorporate chickpea flour mixture into water with whisk. The final batter should have the consistency of heavy cream.
- Stir in rosemary leaves.
- Let the batter sit at room temperature, covered, for at least 4 hours or overnight.
- When ready to bake, first skim the scum off of the top of the batter with a large spoon.
- Preheat oven to 400 degrees.
- Grease a cookie sheet with olive oil. Then cover with parchment paper and grease the paper too. Be sure to grease up the sides of the pan too, trust me on this!
- Remove the rosemary if you like. Stir in the olive oil. Note: If you use 1/2 cup, this is actually 1/2 the amount of the traditional recipe, and it was too oily for me! So depending on how oily you'd like to make it, use anywhere between 1/3 and 1/2 cup.
- Carefully pour into prepared cookie sheet.
- Sprinkle with freshly-ground black pepper.
- Carefully place in oven, ensuring pan is perfectly flat.
- Bake for 30-35 minutes, until the edges start to pull away from the cookie sheet, and the top is bubbly and slightly browned.
- Slice and eat immediately. Good hot or at room temperature. However, it lasts up to 10 days in the fridge, just needs to be reheated.
- Notes: You can also use the slices as a base for pizza or flatbreads. Enjoy!
Nutrition Facts : Calories 207.2, Fat 9.7, SaturatedFat 1.3, Sodium 954.1, Carbohydrate 21.5, Fiber 4.1, Sugar 4, Protein 8.3
FAINá (CHICKPEA FLOUR PANCAKE)
This simple and so delicious chickpea pancake or fainá is popular in Argentina and Uruguay but originated in the Liguria region of Italy. You can make it with various degrees of fermentation, and then enjoy it with a salad, in an Italian focaccia sandwich, or try it a caballo, on top of a slice of pizza, like you might find in Buenos Aires or Montevideo.
Provided by Melissa Johnson
Categories Recipes
Time 48m
Number Of Ingredients 6
Steps:
- Double-mill the dried chickpeas, once very coarse and a second time fine. You can also use store bought chickpea flour.
- Mix in the water and the optional sourdough starter. Cover and let the batter sit a minimum of 2 hours and ideally overnight.
- For a not-sour pancake, don't add the sourdough starter and limit the rest time to 12 hours. For a mildly sour/fermented pancake, add the sourdough starter but refrigerate the batter overnight, or skip the sourdough starter and rest the batter for about 24 hours. For a very sour pancake, add the sourdough starter and leave the batter at room temperature overnight, or skip the sourdough starter and leave the batter at room temperature for 3-4 days.
- After the rest, add the salt and pepper to the batter and mix thoroughly.
- Preheat your oven to 450F, with one shelf below the middle and another shelf higher than the middle of your oven.
- Put the olive oil into a cold 10-inch skillet, cast iron or stainless steel, and heat it on the stove. Don't let the oil get to the point of smoking. I have an infrared thermometer and found 360F worked well.
- Add the batter to the skillet and let it cook until the edges curl in a bit, 1-3 minutes.
- Carefully transfer the skillet to the lower shelf of your hot oven.
- Bake for about 25 minutes (10 minutes on the lower shelf and another 10-15 minutes on the higher shelf).
- Use a metal spatula to separate the fainá from the base of the skillet; then leave it in the skillet to cool for about 10 minutes.
- Transfer to a cutting board and serve. Fainá reheats well in a toaster oven or on a fry pan, but is also tasty cold.
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