The farinata is an Italian chickpea pancake typical of the poor Ligurian tradition, in particular of the city of Genoa. Naturally gluten-free, this thin, unleavened pancake is made of chickpea flour, water, extra virgin olive oil and salt, then it is baked in a very hot oven until the crust is crispy, golden brown and the center is moist and a little bit creamy.
Once cooked, cut the farinata into wedges, stuff it with cured meats and cheeses and enjoy it as a quick meal or a delicious aperitif.
Now the farina is a regional specialty that is also popular in some parts of Piedmont and Tuscany, even if it is called by different names depending on the area: cecina in Pisa, Lucca and Versilia, torta di ceci (chickpea tart) in Livorno, socca in Piedmont and Nice, or belecauda in the province of Alessandria.
Italian chickpea pancake has remote origins, dating back to ancient Greece. According to the legend, the recipe was created in the period of the Maritime Republics in 1284, when Genoa defeated Pisa. Upon returning from the battle of Meloria, the Genoese ships found themselves in the middle of a storm and some barrels of oil and chickpea flour, overturned, mixed with sea water. The inedible puree obtained, due to the scarcity of supplies, was left to dry in the sun thus obtaining a sort of pancake.
So let’s find out how to make the farinata following our step-by-step recipe.
Tips for making Italian Chickpea Pancake
For making a perfect farinata, use a copper or aluminum pan as they are thermal conductors which allow uniform heat propagation and homogeneous baking.
Let the batter rest in the refrigerator for several hours, even better overnight, to allow the mixture to stabilize.
You can serve the Italian farinata (or socca) with your favorite toppings, such as cheese, tomatoes, olives, and sautéed vegetables.
How to store Italian Farinata
The Italian chickpea pancake can be stored in the refrigerator, in a special airtight container, for 2-3 days. You can also cut it into wedges and freeze it in special food bags.
Ingredients
How to make Farinata
Make the batter; pour the chickpea flour into a bowl and add the water.
Make the batter; pour the chickpea flour into a bowl and add the water.
Mix with a hand whisk.
Mix with a hand whisk.
You will need to obtain a smooth and homogeneous batter. Cover the bowl with cling film, transfer to the refrigerator and let it rest for at least 4 hours.
You will need to obtain a smooth and homogeneous batter. Cover the bowl with cling film, transfer to the refrigerator and let it rest for at least 4 hours.
After the resting time has elapsed, eliminate the foam that has formed on the surface.
After the resting time has elapsed, eliminate the foam that has formed on the surface.
Pour in the extra virgin olive oil.
Pour in the extra virgin olive oil.
Add the salt.
Add the salt.
Mix everything well.
Mix everything well.
Grease the bottom of a 24 centimeters diameter aluminum pan and pour 4-5 ladles of batter.
Grease the bottom of a 24 centimeters diameter aluminum pan and pour 4-5 ladles of batter.
Bake the Italian chickpea pancake at 250°C/480°F for 10-15 minutes, placing it on the lowest shelf of the oven. At this point, put it on the highest part and continue baking for another 15 minutes, or in any case until a crunchy and golden crust has formed.
Bake the Italian chickpea pancake at 250°C/480°F for 10-15 minutes, placing it on the lowest shelf of the oven. At this point, put it on the highest part and continue baking for another 15 minutes, or in any case until a crunchy and golden crust has formed.
Once baked, take the Italian chickpea pancake from the oven.
Once baked, take the Italian chickpea pancake from the oven.
Flavor the Italian chickpea pancake with rosemary needles.
Flavor the Italian chickpea pancake with rosemary needles.
Cut the Italian chickpea pancake into wedges and serve piping hot.
Cut the Italian chickpea pancake into wedges and serve piping hot.
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