Farinata or cecina, a flat savory pancake made with chickpea flour, is a popular recipe in Tuscany and Liguria, in Italy, so much so that both regions claim to have invented it first. These days you can eat farinata anywhere, you don't need to travel to Florence or Genoa—but by all means do anyway!
It's a simple recipe, but very tasty. You can enjoy it on its own or as a side dish. It keeps for three or four days in the fridge (if you don't finish it all in one go—extremely unlikely!)
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 200 grams Chickpea flour
- 500 grams Water
- 150 grams Extra virgin olive oil
- 5 grams Salt
- A pinch Black pepper
- to taste rosemary (dry or fresh, optional)
- 200 grams Chickpea flour
- 500 grams Water
- 150 grams Extra virgin olive oil
- 5 grams Salt
- A pinch Black pepper
- to taste rosemary (dry or fresh, optional)
Directions
1. Mix water and flour in a bowl, making sure the final batter has no clumps.
2. Add salt and 80 grams of oil. Keep mixing until everything is uniform.
3. Leave to rest for about 3 hours.
4. Pour the rest of the oil in a round baking tray or a cast-iron skillet. Put the tray in the oven (preheated at 220°C) for about a minute. This will help the farinata not stick later.
5. Pour the batter in the hot tray and spread it well.
6. Put it in the oven and let it cook for about 10 minutes, moving the tray around a bit if necessary. Sprinkle with pepper and/or rosemary to taste, and serve hot.
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Photo: Anna Vaccari
