5 Ingredients or Fewer

Farinata Ligure (chickpea pancake)

April  4, 2014
4 Ratings
  • Makes 1 farinata pie
Author Notes

My husband is from Liguria (the birth place of farinata) but we live in Milan. Every so often to bring the taste of Liguria to our house I'll make this farinata for him. In Liguria farinata is considered street food, almost never made at home. Traditionally it's made using a well seasoned copper pan and a wood burning oven. My husband the food traditionalist required that I specify this.
After countless attempts, this is the (no copper or cast iron required) recipe we have deemed closest to the one you can taste on the streets of Genova, where his grandma still lives and where legend has it the recipe was conceived almost 800 years ago! —Flirty Foodie

What You'll Need
  • 2/3 cup chickpea flour
  • 1 1/4 cups water
  • 1/4 cup extra virgin olive oil (plus 2 tsp for pan and brushing the top the cooked farinata)
  • 1/2 teaspoon salt (indicative)
  • sprig of rosemary
  • freshly ground black pepper
  1. In a medium sized bowl, mix together the chickpea flour, water, olive oil, and salt. Mixing until fully incorporated and no lumps are present. Place whole spring of rosemary in batter. Let batter rest for at least an hour or a maximum of 12 hours, stirring occasionally (every hour or few hours) to ensure all of flour doesn't settle to bottom of bowl. Store covered at room temperature.
  2. Cut as piece of parchment paper to fit a 9in high temperature resistant baking dish, going up sides as well. Place baking dish in oven (without parchment paper). Preheat convection oven to 475ºF or a standard oven to 500ºF (as high as you can get it).
  3. Once oven is to temperature remove baking dish, and line with parchment paper. Brush paper with approx. 1 tsp. olive oil. Remove rosemary and gently pour batter on dish and bake for 12-18 minutes on center rack until set and light brown.
  4. Remove pie from oven brush top with 1 tsp olive oil, then cook under broiler for a few more minutes, until it's slightly browned on top. Remove from oven, sprinkle with a bit of freshly ground pepper. Eat as is, or topped just out of the oven with a bit of pesto or Gorgonzola cheese. Best served while still warm.

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1 Review

Stevie K. April 25, 2014
Just made this recipe and I'm not sure it came out right. The batter was more of a slurry - it was very thin, I thought maybe I put in the wrong amount of flour but I kept to the recipe. I did bake it at 500f, and after about 20 minutes it was set and I finished it under the broiler with success. After letting it cool and taking it out I noticed was really oily and coated the bottom of my cooking board pretty well. I did slice it and eat it and it tasted very good, the olive oil and chickpea flower had a really nice nutty taste. The texture was slight crispness on the top and bottom layers and the middle was creamy. It tasted good, but were my ratio's off? Does yours come out the same as mine or do you think I mixed the wrong ratio of ingredients?