A Dish For All Seasons and Occasions – Farinata

by Pamela

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Farinata

Farinata

While my detox/cleanse is officially done, I’m still obsessing over creating new dishes with some of the different ingredients the cleanse included.  Since wheat was off the radar for a few weeks, I we ventured into new flours.  While some weren’t “openly” accepted by Craig, I have to say that he was a real trooper through it all.

One of the favorites from the detox is an Italian dish called Farinata.  Although, you will find a similar dish in many different cultures.  Each has their own version of this chickpea flour pancake.  The basic formula for the dish is the same with the differences coming from the spices that are used.

In Italy, you’ll find savory slices of farinata in bakeshop windows waiting for people to buy and eat them like a slice of pizza.  At home, you can make it for the same purpose or you can serve it topped with sauteed vegetables, or topped with cheese and a drizzle of honey.

This recipe is so easy, you won’t believe the flavors you get out of something that is so simple to make and has so few ingredients.

Serves: Depends on how it will be served

Ingredients

  • Olive Oil (enough to cover bottom of oven proof skillet)
  • 1 1/2 Cups Water
  • 1 1/4 Cups Chickpea Flour
  • 2 Tablespoons Lemon Juice
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Garlic Powder
  • 1/4 Teaspoon Ground Black Pepper
  • 1/2 Thinly Sliced Onion
  • Paprika

Directions

In a bowl, thoroughly mix chickpea flour, salt, garlic powder, pepper, lemon juice, and water.  Let mixture sit for at least 4 hours.

Preheat oven to 425 degrees Farenheit.

In an ovenproof skillet (preferably a well-seasoned cast iron skillet), pour enough olive oil into the pan to generously cover the bottom.

Pour batter into skillet then place rings of thinly slice onion on top.

Bake for 30-35 minutes.  Pancake is done when it pulls away from the sides of the skillet and has a nice golden brown color.  Remove from oven, sprinkle with paprika and slice into pieces.

Serve farinata while  still hot.

Variations

  • You can replace the garlic powder with thinly sliced or minced garlic.
  • Add chopped rosemary
  • Saute onions and mushrooms in olive oil, cut farinata into squares and top with mushroom mixture and top with shredded parmesan cheese and serve as an appetizer
  • Prepare original recipe and top with ratatouille
  • Cut farinata into squares and top with a dollop of ricotta cheese, and a drizzle of honey
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9 comments

Lauren Slayton February 27, 2011 at 2:47 pm

Thanks for the tweet, salivating at my screen. I don’t do wheat so this sounds unbelievable. And the rosemary variation so up my alley. Great blog btw.

Ellen December 5, 2009 at 5:25 pm

This is fantastic! I was just looking at the chickpea flour I have and don’t use often, and I was going to start looking for recipes. Thanks for posting!

Ciaochowlinda December 5, 2009 at 3:37 pm

This takes me back to the Cinque Terre where I first tried farinata. Your version looks delicious.

Gala December 5, 2009 at 3:13 pm

Indeed, they remind me a bit of the Indian chapatti, and the addition of thinly sliced onions sounds delicious.

Georgie Fear December 5, 2009 at 9:24 am

Wow, a beautiful farinata photo, and some great ideas for alternatives! Thanks, I love homemade farinata and you’ve given me some new twists to try :)

Georgie Fear RD

Lorraine @ Not Quite Nigella October 10, 2009 at 6:53 am

That looks really delicious! I’ve never seen this item before so thankyou for blogging about it! :)

Alina September 28, 2009 at 12:42 am

Sounds lovely, I love all kinds of breads/pancakes… I’d like to have a slice of Farinata with cheese and honey as you suggested :)

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