Home Cooking 22

Farinata - Ligurian Chickpea Pancake

nja | Jan 25, 200612:13 PM

I made this recipe from Bittman's "The Best Recipes in the World" over the weekend and I'm now addicted. I've got the batter already mixed for the third one in four days. It's a delicious and healthy substitute for bread or starch in a meal. Here's a paraphrase of the recipe with some of my notes.

1 cup chickpea flour
1 3/4 cup water
1 tsp salt
2 tbsp extra virgin olive oil, plus more for sauteing and finishing
1/2 smll yellow onion, thinly sliced, optional
1 tbsp chopped fresh thyme (Bittman suggests rosemary), optional
Freshly ground black pepper

Whisk chickpea flour and water together. Whisk in salt and 2 tbsp of olive oil. Cover and set aside at room temperature for at least 1 and as long as 12 hours, the longer the better.

Heat oven to 400F.

If using, saute onion in olive oil until soft and translucent but not brown. Just before finishing, stir in herbs to cook for a few moments. Add onions to batter.

Heat a few teaspoons of olive oil in a 12" ovenproof nonstick skillet* over medium high heat. When hot, add the batter. Transfer to oven and cook for about 20-30 minutes. Check for doneness by inserting a knife in the center, if it comes out clean it's done. If the top has not already browned, place under broiler for 1-2 minutes until well browned.

Remove from oven and let cool for a minute. Carefully transfer farinata from skillet to a cutting board. Cut into wedges, drizzle with good extra virgin olive oil, and top with a rediculous and obscene amount of freshly and coarsely ground black pepper. Serve warm.

*Bittmans suggests "a well-seasoned or nonstick 12-inch pizza pan or skillet." I tried this in a well-seasoned cast iron skillet, heating the oil until smoking hot before adding the batter (a technique that allows even supersticky egg dishes like frittata and tortilla espanola to pop right out), yet it stuck pretty bad. I now use my teflon skillet.


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