Farinata, farinata... (Dormez-vous? Dormez-vous?) Recipe

click to rate
1 vote | 843 views

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.

Prep time:
Cook time:
Servings: 6
Tags:

Ingredients

Cost per serving $0.46 view details
  • 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

  1. I like to use my immersion wand blender, but a whisk works just fine as well.
  2. I will put the water in a tall narrow container like or a large bowl.
  3. Gently pour in the chickpea flour, whisking to avoid lumps.
  4. 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
  5. Preheat the oven to 230*C / 450*F
  6. Remove the foam from the top of the batter and stir in 110ml olive oil.
  7. 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.
  8. 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)
  9. 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)
  10. Sprinkle the rosemary leaves over the top and return to the oven.
  11. Bake for about 10 minutes until the top is brown and crisp and the middle is still slightly soft.
  12. Remove from your pan if it is a no stick pan before cutting into to wedges and garnishing.
  13. Serve warm with whatever toppings suit you.
  14. Buon appetitto!

Toolbox

Add the recipe to which day?
« Today - Dec 15 »
Today - Dec 15
December 16 - 22
December 23 - 29
Dec 30 - Jan 05
Please select a day
or Cancel
Loading... Adding to Planner

Languages

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%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment