Farinata, farinata... (Dormez-vous? Dormez-vous?) Recipe
Serves: 6 people
I have a large 12 "heavy pan with a removable handle that I use to bake this in to two different batches. Cast iron skillets work well also. I have used sheet pans, but it didn't work quite as well, but I might not have gotten the pans quite hot enough either, which is key to success. Hot preheated pans, then pour in the oil before pouring the batter in. This is the one of the main keys to success.
This recipe easily halves and is good for just 2 people.
Ingredients
- Ingredients:
- 300g chickpea flour (10.5 oz) (150g/ 5.25 oz for a half batch)
- 1 liter water, tepid (1 quart with a little splash more) (1/2 liter or quart half batch)
- 1 tsp black pepper, freshly ground
- 1 T salt (1/2 T half batch)
- 110ml extra virgin olive oil (3.75 oz/ 7.5 T) (55ml / 1.8 oz /3.75T half batch)
- 2 sprigs or so of fresh rosemary leaves removed from stalks
Directions
- I like to use my immersion wand blender, but a whisk works just fine as well.
- I will put the water in a tall narrow container like or a large bowl.
- Gently pour in the chickpea flour, whisking to avoid lumps.
- Add the pepper and salt, stir, and allow to sit in a warm place for at least two hours and up to 8 hours. the soaking time
- Preheat the oven to 230*C / 450*F
- Remove the foam from the top of the batter and stir in 110ml olive oil.
- Pour a further tablespoon of the oil into the farinata pan or frying pan and put into the oven until the oil is just smoking.
- Quickly remove the pan and pour in 1/2 of the chickpea batter. (I do this in 2 batches for best results in my pans you might have 3 batches with a cast iron skillet)
- The farinata should be thin – no more than 2cm deep. (If you make the full batch at one time, it will be thick and will need to cook longer, which is fine, totally up to your taste)
- Sprinkle the rosemary leaves over the top and return to the oven.
- Bake for about 10 minutes until the top is brown and crisp and the middle is still slightly soft.
- Remove from your pan if it is a no stick pan before cutting into to wedges and garnishing.
- Serve warm with whatever toppings suit you.
- Buon appetitto!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 234g | |
| Recipe makes 6 servings | |
| Calories 342 | |
| Calories from Fat 176 | 51% |
| Total Fat 20.09g | 25% |
| Saturated Fat 2.66g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 427mg | 18% |
| Potassium 428mg | 12% |
| Total Carbs 29.14g | 8% |
| Dietary Fiber 5.5g | 18% |
| Sugars 5.43g | 4% |
| Protein 11.23g | 18% |
