Farinata
Farinata is a traditional Italian chickpea pancake, also known as cecina, from the Tuscan city of Livorno. It is made with chickpea flour, water, olive oil, salt and black pepper. The batter is spread thinly on a hot griddle, traditionally made of copper, and cooked for a few minutes until crisp and golden brown.
Ingredients
1 cup chickpea flour
1 cup water
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon black pepper
Method
1. Combine the chickpea flour, water, olive oil, salt and black pepper in a bowl and whisk until smooth.
2. Preheat a griddle or heavy frying pan over medium heat.
3. Pour the batter onto the griddle or pan, spreading it out evenly.
4. Cook for 2-3 minutes until the farinata is golden brown and crisp.
5. Serve hot, cut into wedges.
Potential changes & improvements
-Add garlic, onion or other herbs to the batter for extra flavor
-Try using a different type of flour, such as almond or rice flour, for a gluten-free version
– Serve with a dipping sauce, such as a pesto or salsa
What other food it works well with
-Arugula salad
-Roasted vegetables
-Grilled meats
Common Mistakes
-Not whisking the batter well enough, resulting in a lumpy pancake
-Not spreading the batter thinly enough, resulting in a thick and heavy pancake
-Cooking the farinata for too long, making it dry and tough
Nutritional Information
– Chickpea flour is high in protein and fiber
– Olive oil is a healthy source of fat
Allergens
-Chickpeas
-Olive oil