Farinata is an earthy and tasty 'crêpe' made of garbanzo beans flour. It is original from the coastal region of Liguria, and it reminds me of when, very rarely, my family and I had take out dinner. We'd get several slices of farinata, perhaps some pizza, and the complimentary Fanta soda that came with it. The grown ups drank beer from a can. And I was happy.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time | Passive Time |
| 25-30 minutes | 4-6 hours |
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Farinata is an earthy and tasty 'crêpe' made of garbanzo beans flour. It is original from the coastal region of Liguria, and it reminds me of when, very rarely, my family and I had take out dinner. We'd get several slices of farinata, perhaps some pizza, and the complimentary Fanta soda that came with it. The grown ups drank beer from a can. And I was happy.
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Ingredients
- 1 1/2 cups Garbanzo beans flour
- 2 cups Lukewarm water
- 1 1/2 teaspoon Teaspoons kosher salt 1/2
- Minced fresh rosemary Optional
- 5 tablespoons Extra-virgin olive oil
- Freshly ground black pepper to taste
Servings: people
Units:
Instructions
- Pour the garbanzo beans flour into a bowl through a sifter.
- Slowly add water and whisk until batter is smooth. Cover the bowl with a plate and let it rest at room temperature for 4-6 hours. You can easily perform this passage in the morning, and you will have the perfect batter for the evening, when you come back from work. The batter can rest up to 10-12 hours.
- After 4-6 hours have passed, skim as much foam as possible from top of the dense, yellow batter.
- Whisk salt, rosemary (optional), and 3 tablespoons of extra-virgin olive oil.
- Preheat oven to 450 degrees F, and when it reaches the temperature place a 10''x15'' cast-iron skillet (or a baking pan) into the oven until very hot, 3-4 minutes. I like farinata thin and crunchy.
- Remove from the oven and pour 2 tablespoons of extra-virgin olive oil in the hot, empty skillet; swirl to coat bottom of skillet with oil.
- Put back in the oven and continue to heat until oil shimmers, 1 minute approximately.
- Remove again from the oven and quickly pour batter into hot oil; carefully transfer the skillet back into oven.
- Bake until the farinata is golden and crusty, 20 to 25 minutes. Transfer to a plate, cut into wedges, and serve hot. Garnish with abundant freshly ground black pepper.
Recipe Notes
If you eat meat, farinata is often served with Italian aromatized lardo. Last night I made it as an appetizer, but farinata can be a well balanced second course, especially if served with a side of seasonal vegetables.
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