Farinata is one of the most representative dishes of Genoese street food. Farinata dates back to Roman times and similar dishes -based on water and chickpea flour-are also typical of other Mediterranean regions: in Tuscany and in Pisa, you can eat cecina; in Livorno, a cake of chickpeas; in Sardinia, the faine; in Sicily, there are the famous panelle; and in Provence, a tart very similar to farinata but called socca. In short, chickpea flour has fed and conquered many seafaring peoples.
Farinata
Makes 1 (12-inch) pancake
Ingredients
- 1 cup plus 1% tablespoons (140 grams) chickpea flour*
- 1 teaspoon (6 grams) fine sea salt
- 1 3/4 cups (420 grams) lukewarm water
- 1/4 cup plus 1 tablespoon (70 grams) olive oil
- Ground black pepper , to taste
Instructions
- In a medium bowl, whisk together flour and salt. Add 1¼ cups (420 grams) lukewarm water, a little at a time, whisking well to get a smooth batter without lumps. Cover and let stand at room temperature for at least 4 hours or up to 8 hours, stirring every 2 hours and removing foam that eventually forms on top.
- Position oven rack in lower third of oven. Preheat oven to 450°F (230°C). Place a 12-inch cast-iron skillet in oven for 5 minutes to get very hot.
- Transfer batter to a carafe or 4-cup liquid measuring cup.
- Carefully remove hot skillet from oven; place on a wire rack, and add oil to skillet.
- Using a wooden spoon placed at a 45-degree angle in center of skillet just above the oil, pour batter onto bowl of spoon, letting it run into skillet. (Batter will gently float over the oil, which will create a protective film above and under the batter without mixing with it.)
- Bake until edges are a light hazelnut color, 15 to 20 minutes. Increase oven temperature to broil. Broil for 5 minutes. Let cool in skillet on a wire rack for 1 minute. Season with pepper, and serve immediately.
Notes
We used Bob's Red Mill Chickpea Flour.
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