Chickpea Pancake La Farinata Recipes

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LIGURIAN CHICKPEA PANCAKE (FARINATA)



Ligurian Chickpea Pancake (Farinata) image

How to make farinata, a chickpea flatbread/pancake from the Italian region of Liguria.

Provided by Kyle Phillips

Categories     Appetizer     Snack

Time 4h35m

Yield 12

Number Of Ingredients 5

1 1/8 pounds (500 grams) chickpea flour
1 2/3 quarts (1.6 liters) water
1 cup (250 milliliters) olive oil
Salt, to taste
Freshly ground black pepper, to taste

Steps:

  • Gather the ingredients.
  • Put the water in a bowl. Use a whisk to beat the chickpea flour into the water, stirring briskly to keep lumps from forming.
  • Whisk in a healthy pinch of salt too, cover the bowl with plastic wrap, and let it rest for at least 4 hours in a warm but not hot place.
  • When the time is up, preheat your oven to 440 F / 220 C. Use a slotted spoon to remove the foam that will have formed on the surface of the batter, and then mix in half of the oil, using the other half to oil your pans.
  • Pour the batter into the pans-it should be between 1/4 and 1/2 inch thick or 5 and 10 millimeters.
  • Bake the farinata for 20 minutes, until it has firmed up and become golden. Slice it up and serve it hot, with salt and pepper to taste. Enjoy!

Nutrition Facts : Calories 330 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 5 g, Protein 9 g, SaturatedFat 3 g, Sodium 81 mg, Sugar 5 g, Fat 22 g, ServingSize 10-12 servings, UnsaturatedFat 0 g

FARINATA (ITALIAN CHICKPEA PANCAKE) RECIPE



Farinata (Italian Chickpea Pancake) Recipe image

Farinata is a savory and custardy chickpea pancake from Italy.

Provided by Daniel Gritzer

Categories     Appetizer     Appetizers and Hors d'Oeuvres     Pancake     Sides     Snacks

Time 4h30m

Yield 6

Number Of Ingredients 6

1/2 pound finely ground chickpea (garbanzo bean) flour
1 teaspoon kosher salt
3 cups water
1/4 cup extra-virgin olive oil
Freshly ground black pepper
Picked rosemary leaves, for sprinkling (optional)

Steps:

  • Preheat oven to 550°F (290°C) and position oven rack in second position from top. If you have a pizza stone or baking steel, set it on the rack (it will help crisp the farinata from below, but isn't required).
  • Turn on broiler. Set skillet on pizza stone or baking steel, or on the oven rack if not using a stone, and cook until farinata has just set, no longer jiggles, and is browned all over, about 11 minutes.
  • Let farinata cool slightly until set. Eat warm or at room temperature.

SOCCA (FARINATA)



Socca (Farinata) image

This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.

Provided by Mark Bittman

Categories     easy, appetizer

Time 45m

Yield 4 to 6 appetizer servings

Number Of Ingredients 6

1 cup chickpea flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 to 6 tablespoons olive oil
1/2 large onion, thinly sliced
2 teaspoons chopped fresh rosemary

Steps:

  • Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
  • Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
  • Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
  • Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 2 grams

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