Farinata is a favorite dish served up and down the coast of seaside Liguria. The rustic recipe features chickpea flour, extra virgin olive oil and herbs, blistered into a pancake and showered with fresh black pepper. For the perfect appetizer or snack, serve with crisp white wine and a few chunks of aged cheese.
Ingredients for 2 people
- 1 cup chickpea flour
- 1 teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil, plus more for sautéing and finishing
- ½ small yellow onion, thinly sliced (optional)
- 1 tablespoon chopped fresh rosemary (optional)
- Freshly ground black pepper, to taste
How to make Farinata
- Whisk the chickpea flour with 1 3/4 cups water, then whisk in the salt and 2 tablespoons of extra virgin olive oil. Cover the mixture and set aside at room temperature for at least 1 hour or as long as 12 hours — the longer the better.
- If using the onion, sauté the thin slices in extra virgin olive oil until soft and translucent but not brown. Just before finishing, stir in the rosemary and cook for a few moments, then add the cooked onions to the batter.
- Heat the oven to 400°F. Heat a few teaspoons of extra virgin olive oil in a 12-inch ovenproof nonstick skillet over medium-high heat. When the oil is hot, add the batter to the skillet. Transfer the skillet to the oven and cook for about 20 to 30 minutes. Check for doneness by inserting a knife in the center; if it comes out clean, the farinata is done. If the top has not already browned, place the pancake under the broiler for 1 to 2 minutes until flecked with brown spots.
- Remove the skillet from the oven and let it cool for a minute. Carefully transfer the farinata to a cutting board. Cut it into wedges, drizzle with extra virgin olive oil (points if it's Ligurian) and top with a generous amount of freshly and coarsely ground black pepper. Serve warm.
Tips
Let the batter rest
The batter can rest at room temperature for at least 1 hour or as long as 12 hours. The longer it rests, the better.
