Rustic farinata with chickpea flour and rosemary

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So scrumptious! Light and tasty, it fits everybody, vegan and celiac people as well because there are no animal sourced products. Chickpea flour, aromatics, extra virgin olive oil, that’s everything!

It is a deeply fragrant salty pie made of chickpea flour, nobody can resist its crispy golden brown crust.

It is a simple recipe. I have always been suspicious of new tastes so, when as an adult, I ate farinata for the first time, I realized that I had missed a lot. Alas!

It makes me recall long summer holidays, the genuine food I used to eat on the beach, the waves of the sea. Sweet memories, my first summer loves, there I kissed a handsome suntanned lifeguard, my first kiss by the sea, the sky was starry every young girl’s romance. Actually, that was the first and the last kiss, because our ‘love’ lasted until my holiday came to an end! 

Let’s go back to present time: I must confess that I ate the best farinata ever with my husband, in Albenga, in a tiny restaurant called “da Puppo” in the historical center of the town. Apart from mine, of course!

Is chickpea flatbread healthy?

Farinata is not only toothsome, but also genuine.

Chickpea flour is rich in proteins and fibers, naturally gluten-free. Its glycemic index is low, so it also fits those who need to keep their glycemic index under control. The calories intake depends on the amount of oil, but what it is paired with in the meal does make the difference.

According to me, it should be considered a source of carbs, so I usually combine a portion of farinata with proteins, from fish for instance (i like it very much), or some Parma ham, and an abundant serving of vegetables. When I am in Liguria, artichokes fit best, in my house some crispy green salad.

Why is farinata good for you?

  • It is gluten-free, low glycemic index, rich in proteins and fibers: all good reasons to introduce farina in your diet;
  • It is very fast to prepare; warm farina is delicious also the following day,
  • You have plenty of pulses (flour) even if you do not like grain pulses. 

Rustic farinata with chickpea flour and rosemary

So scrumptious! Light and tasty, it fits everybody, vegan people as well because there are no animal sourced products.
Garbanzo (chickpea) flour, aromatics, extra virgin olive oil, that's everything!
It is a simple recipe. I have always been suspicious of new tastes so, when as an adult, I ate farinata for the first time, I realized that I had missed a lot. Alas!
It makes me recall long summer holidays, the genuine food I used to eat on the beach, the waves of the sea. Sweet memories, my first summer loves- there I kissed a handsome suntanned lifeguard, my first kiss by the sea, the sky was starry-every young girl's romance. Actually, that was the first and the last kiss, because our 'love' lasted until my holiday came to an end!
Let's go back to present time: I must confess that I ate the best farinata ever with my husband, in Albenga, in a tiny restaurant in the historical center of the town. Apart from mine, of course! 
Course Main Course
Cuisine Italian
Keyword farinata, farinata ligure
Cook Time 15 minutes

Ingredients

  • 200 gr Chickpea (garbanzo) flour
  • 600 ml Water
  • 50 ml Extra virgin olive oil
  • 2 twigs Fresh rosemary

    2 twigs and 3 tsp of dry rosemary powder (you may also replace it with chives, paprika, or dry oregano)

  • Salt and black pepper

Instructions

  • In a mixing bowl, whisk together the flour, the water.
  • Let it sit in the fridge for about 1 hour. The traditional recipe wants it to be refrigerated covered by cling film for 4-5 hours; the more it rests, the more the flour is soaked with water, and the better the taste is; 
  • Take it out of the fridge and remove the foam which has come to the surface with a perforated spoon, and stir evenly. This operation make the surface get gold brown; 
  • Add the finely chopped rosemary, salt and pepper to the batter of water and chickpea flour; stir well with a whisk until combined; 
  • Preheat the static oven at 220-250° and grease with oil a 12 inch (30 cm) pan with low sides (better if it made of copper). Be careful: both the upper part (oven roof) and the lower part (the bedplate) should work properly for an even baking; 
  • Farinata must be very thin, less than a centimeter (0,39 inch), so use two baking pans or have 2 batches. 
  • Put the baking pan into the oven for a couple of minutes,
  • Then pour the mixture slowly into the pan, place it into the lowest rank of the oven and bake for 5 minutes, then place the pans onto the upper part and bake for other 5 minutes in, so the surface will get golden and crispy. 
  • After 10 minutes, open the glass door and activate the fan to eliminate any moist. 
  • Drizzle pepper and coarsely chopped rosemary on the top; you may season it with a thinly sliced onion to your taste.

I am sure, you will love it. Combine it with a crispy salad, and some slice of freshly cut dry cured ham (Parma ham would be really scrumptious). You will have a complete main course. Ligurian people wouldn’t be very happy, because Farinata is just a starter for the most traditionalist ones. So yummy!

Can you replace chickpea with wheat flour?

Definitely yes. It’s called “white farinata” and it is quite common around Italy. It is crispier and thinner than the traditional farinata. The method is the same, and do not forget to season it with pepper too!

How can I store farinata.

You may store the leftovers (but I don’t you will have any, it is really tempting), for a few days in the fridge. Have it warm for your snack.

Go the extra mile: heat farinata and make a kind of sandwich with its slices, ham and some lettuce.

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