Farinata

Name: Farinata
Cook time: 10 min
Yield: 4 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 4 persone; 500 g di farina di ceci; 1 bicchiere d’olio d’oliva 2 cucchiai di sale, pepe

Farinata Ligurian chickpea flour-based, thin and golden, served hot with pepper.

4 servings

Easy

Liguria

EasyLiguria

There farinata It's a thin savory preparation made with chickpea flour, perfect for serving hot as a simple yet hearty dish or as a starter. High-temperature cooking creates a golden crust on the surface, while the inside maintains a soft, even texture. The distinctive flavor of chickpeas is enhanced by olive oil and complemented by pepper added just before serving; salt, however, is added during the hydration phase of the dough. The technique requires special attention to thickness: a layer no thicker than a centimeter allows for a to the mixture liquid to cook quickly and evenly. The farinata it is indicated as a traditional Ligurian preparation.

Instructions

Voice reading

6 steps · natural Italian voice

Prepare the soak

240 min

Pour the chickpea flour into a large bowl and add 1.5 liters of water along with the salt. Stir until the mixture is smooth and fluid, without any dry lumps. Let it rest for four hours. the mixture it must become uniform and the flour must be completely hydrated.

Remove the foam

Carefully remove any foam that forms on the surface of the mixture. Do not over-mix. the mixture, so as to remove only the surface layer. When finished, the surface should appear cleaner and free of the foam that collected during the rest period.

Incorporate the oil

Stir the mixture with a spatula, then add the olive oil. Mix until the dressing is evenly distributed. the mixture It must remain liquid, homogeneous and free of separate areas of flour or oil.

Pour into the text

Transfer the mixture Spread it evenly over the entire surface. Keep the thickness no more than a centimeter: a thin layer promotes rapid cooking and the formation of the characteristic crust on the surface.

Cook at high temperature

10 min

Bake at maximum temperature for about ten minutes. Rotate the pan occasionally during cooking, so that the heat reaches the desired level. the mixture evenly. Check the surface: the farinata it's ready when a golden crust forms.

Serve with pepper

Take it out of the oven farinata As soon as the surface appears golden. Finish with a sprinkle of pepper and serve hot, while the crust is still visible and the inside retains the soft texture obtained from the thin baking.

Chef's Tips

Keep the thickness under 1 cm and rotate the text during cooking, so that the farinata develops a uniform golden crust without losing softness inside.