Blast from the past.
Where: Finale Ligure, Italy.

When: 2003  I think.

A dish unlike any other.

This was a big surprise for me: a flat pancake served just with a bit of salt.  I couldn’t figure out what it was made of, or how. The restaurant owner came out and showed me her big vat with something yellow-beige grainy sloshing around in it. Apparently it was garbanzo bean flour, water, salt and pepper.

Me and  Wombat Pia Espe bought some of the flour the next day to take home, thinking garbanzo flour couldn’t be found in California!

Recipe wise, here’s what the biblioteca communale yielded up:

Chick pea flat loaf “Farinata alla ligure”

(must be begun the night before)

Cooking time: about 30 minutes
Difficulty: *
Ingredients, amounts for 4 people:

  • water: 2 ¾ pints
  • chick pea flour: 14 oz
  • olive oil: ½ glass
  • white pepper:
  • salt:

Franco ed io

Franco ed io

Pour the water into a large mixing bowl and, mixing continuously, add the flour  season with salt.  Leave the mixture overnight. Put a little oil into the bottom of a fairly wide saucepan (if possible of copper), pour in the farinata to form a layer one finger deep. Make sure that the surface is thinly covered with oil; put in the oven for about half an hour and remove when the surface is golden and slightly crisp. Sprinkle with freshly ground pepper. It is excellent eaten both hot and cold.

Will do a picture when I make it….note how they don’t tell you what TEMPERATURE to make the oven!
Put it at 375…and instead of a copper pan, just pour a bunch of olive oil on a high-sided cookie sheet, and pour some on top after smoothing the farinata in the sheet.
Might be improved with some sauteed sage leaves crumbled on afterward.

3 thoughts on “Farinata

  1. Hey cool– it’s an “accidental” gluten-free recipe.

    I’ll have to give this a try. It sounds good. I love flat foods and anything that resembles pan-cakes. 🙂

    Bob’s Red Mill (in nearby Milwaukie) produces awesome non-wheat flours. Bob’s stuff is staple in out gluten-free household.

  2. Pingback: The Sicilian “cuccia” or the Ligurian and Tuscan “farinata” speak English « Calogero Mira

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