+
Vegetarian & Vegan

farinata/faina chickpea flour flatbread

lagatta | Jul 30, 201512:49 PM     2

This is the version from Liguria (northwestern Italy along the coast, largest city Genova).

http://memoriediangelina.com/2013/06/...

Very simple ingredients, vegan, no gluten. Don't skimp on the olive oil. This is also made in Argentina and Uruguay and perhaps one of the few safe foods for vegans in those meat-heavy countries. And socca from the neighbouring region in France is very similar (link to socca recipe in this post).

The most important thing is to let the batter rest. I left mine for at least three or four days (in the fridge). It was fermenting a bit, but not smelly at all.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Only Pumpkin Bread I'll Be Eating from Here on Out
Chow with Me

The Only Pumpkin Bread I'll Be Eating from Here on Out

by Hana Asbrink | Welcome to Chow with Me, where Chowhound’s executive editor Hana Asbrink shares all of the irresistible...

Christmas Crack: The Easiest and Most Addictive Holiday Gift
How To

Christmas Crack: The Easiest and Most Addictive Holiday Gift

by Mijon Zulu | Want some crack? I mean, crackle? People who have had it love it and it takes less than an hour to...

Melissa Clark's Maple Syrup Pecan Pie Is a Star
My Go-To

Melissa Clark's Maple Syrup Pecan Pie Is a Star

by Meredith Arthur, Blake Smith, and Jen Wheeler | Pecan pie is right up there with pumpkin pie when it comes to iconic holiday desserts, but it has...

This Upgrade on Babka Swaps Chocolate for Homemade Nutella (!)
Food News

This Upgrade on Babka Swaps Chocolate for Homemade Nutella (!)

by Amy Schulman | For anyone who’s taken a trip to Boston—or, for that matter, resides there—Flour Bakery stands as...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.