Farinata, a popular specialty of Liguria, is a sort of very thin focaccia that is prepared with a few simple ingredients: chickpea flour, water, salt and extra virgin olive oil.
The origins of farinata can be traced back to the Greco-Roman period, at that time the soldiers used to prepare this simple dish which they then left to cook in the sun; a very nutritious dish that had to be enough to feed them. Farinata is a food suitable for any diet, including vegan, for lactose intolerance and celiac disease since the base of this dish is chickpea flour. Let's see in detail how to make farinata following our recipe step by step.
How to make farinata, the ingredients
- 500 grams of chickpea flour
- 1 liter of water
- ½ tablespoon of salt
- 40 ml of extra virgin olive oil
- 30 ml of corn oil
- A small handful of pepper
How to make farinata, the preparation
- Take the salt and dissolve it in half a glass of water
- Sift the flour into a bowl and add the salted water very slowly then add the remaining water
- Mix well until you get a very homogeneous liquid mixture then let it rest for 4 hours: the dough will produce a foam, you will have to remove it with the help of a spoon
- After the necessary time, stir the mixture for a few more minutes and slowly add the extra virgin olive oil then the extra virgin olive oil and mix again until everything is amalgamated
- Pour the mixture onto a large and thin pan that you have previously oiled and cook for about 25 minutes with an oven preheated to 200 °
- As soon as you notice that the edges appear golden and the surface sprinkled with bubbles, taken out of the oven: it means that the farinata is cooked
- At this point sprinkle a little pepper and cut into squares
- You just have to enjoy your farinata alone or accompanied with cheeses, vegetables or simply with pepper and rosemary.
And speaking of chickpeas ... how about making a tasty cream of chickpeas? Find the recipe and some variations in the article "Cream of chickpeas, recipe and variations".
Tips: the chickpea porridge dough must be mixed very carefully to prevent lumps from forming, an operation that must be done slowly and very carefully to ensure that the flour is homogeneous.
Why also corn oil?
Using only extra virgin olive oil, we will have a farinata with a too strong and incisive flavor, therefore it is preferable to "stretch" it with a more delicate oil, such as corn oil.
Nutritional information: the average portion of chickpea porridge corresponds to about 300g (290kcal).