Farinata

Farinata

By
From
My Favourite Ingredients
Serves
6
Photographer
Jason Lowe

Farinata is a speciality of Genoa. A simple batter made of chick pea flour, it is traditionally baked in a wood-fired oven and served on its own, or with Gorgonzola dolce. I love it so much that I’ve even dreamt about eating it at night! Poor man’s food – eaten by fishermen early in the morning before leaving on the day boats from Genoa harbour – it is hearty and sustaining.

Ingredients

Quantity Ingredient
225g chick pea flour
sea salt
freshly ground black pepper
4 tablespoons extra virgin olive oil, preferably Ligurian, plus extra to serve
few rosemary sprigs, chopped (optional), leaves only
225ml sparkling water
1 tablespoon olive oil
gorgonzola dolce, to serve (optional)

Method

  1. Put the chick pea flour into a bowl with 1 tsp salt and a little pepper and make a well. Pour in the extra virgin olive oil, and add the chopped rosemary if using, then whisk in the water. Mix until you have a smooth batter, then set aside to rest for 20 minutes.
  2. Preheat the oven to 200°C. Place a large non-stick ovenproof frying pan over a medium heat. When hot, add 1 tbsp olive oil and swirl the pan to ensure that the base is evenly coated. Gently ladle in the batter, turn down the heat slightly and cook for 1–2 minutes.
  3. Now transfer the pan to the middle shelf of the oven and bake, without turning, for 15 minutes or until the pancake is cooked through and golden brown.
  4. Slide the hot farinata onto a plate and cut into rough triangles. If serving with Gorgonzola, top with the cheese and drizzle with a little extra virgin olive oil. Sprinkle a little salt and pepper over the farinata and serve warm.
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