Farinata recipe
The chickpea pancake from Liguria, Italy. So famous that the bakeries usually have signs in the window telling customers at what time the farinata will be ready!
| Farinata recipe | |
|---|---|
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| Farinata | |
| Servings: | Serves 4 to 6 |
| Calories per serving: | 815 |
| Ready in: | 2 hours 45 minutes |
| Prep. time: | 2 hours 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 17th August 2012 |
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Best recipe reviewChickpeas have a use! 4/5 Funky idea, a great way to use dried chickpeas up. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 4 cups of warm water
- 3 cups (15 oz) gram flour (chickpea flour)
- 1 tablespoon sea salt
- 1 teaspoon finely chopped rosemary leaves
- 4 tablespoons extra virgin olive oil plus 4 tablespoons extra for baking
- Freshly ground black pepper
Method
- Pour the water into a food processor.
- Gradually add the gram flour and blitz until you have a smooth batter.
- Leave to stand for 2 hours at room temperature.
- Preheat two baking trays the oven, 250° C (475° F - gas 9)
- Skim any foam off the surface of the batter.
- Mix in the salt, rosemary and 4 tablespoons of olive oil
- Carefully add 2 tablespoons of the oil to each baking tray and brush to cover.
- Divide the batter between the trays; it should be less than ½ inch thick.
- Bake for 25 to 30 minutes, until crisp at the edges.
- Cut into wedges. Sprinkle with pepper and serve.
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