The recipe for chickpea farinata is very simple and requires few ingredients. Farinata is a shallow savory pie typical of Ligurian cuisine, a traditional poor man’s dish made from chickpea flour, water, extra virgin olive oil and salt, baked in a wood-fired oven until it forms the characteristic crisp, golden crust.
According to legend, the recipe originated in 1284. A Genoese ship found itself in the middle of a storm, and some barrels of oil and chickpea flour, spilling over, mixed with seawater. The sailors thus decided to put it to dry in the sun, obtaining a kind of fritter. Thus originated the regional specialty that has become one of the most beloved Italian street foods today, widespread in Liguria but not only. Let’s discover together the recipe of Residence Chef Federico Urbani of Villa Terzaghi restaurant.
– 250 g of chickpea flour – 800 g of water – 50 g of olive oil – 5 g of salt – A little pepper Now that we have all the ingredients ready, we can move on to the procedure for making chickpea porridge.
1. Start by preheating the oven to 220°C. While the oven heats, prepare an appropriately sized baking pan greased with olive oil.
2. In a large bowl, pour the chickpea flour and gradually add the water. Stir vigorously with a whisk until smooth and lump-free.
3. Add the olive oil, salt and a little pepper to the chickpea flour mixture. Mix well to make sure all the ingredients are evenly incorporated.
4. Pour the mixture into the prepared baking dish and level it with a spoon.
5. Bake the pan in the preheated oven and bake the chickpea porridge for about 30 to 40 minutes, or until the surface turns golden and crispy.
6. Once cooked, take the chickpea porridge out of the oven and let it cool slightly before cutting it into wedges or squares.
7. Serve the chickpea porridge hot as an appetizer or accompaniment to main dishes. You can also add additional seasonings to taste, such as fresh rosemary or chili.
– Be sure to mix the chickpea flour well with the water to get a smooth, even consistency. – Use an appropriately sized baking pan to get an even thickness of the farinata. – Check the oven while baking to prevent the farinata from burning. Even browning is the sign of a perfect farinata.
– Use a Clementi wood-fired oven to give a unique aroma and crispness to your farinata.
The basic recipe for chickpea porridge can be customized by adding other ingredients. Here are some popular variations:
– Rosemary Chickpea Flour: Add a few fresh rosemary needles to the batter for a touch of Mediterranean flavor. – Chickpea Flour with Chili: Add some chopped chili peppers to the batter for a bit of spiciness. – Chickpea flour with onions: Add thinly sliced onions to the dough for extra flavor. Experiment with these additional ingredients to create your own unique version of chickpea porridge.
Chickpea porridge is naturally gluten-free, as it is made with chickpea flour instead of wheat flour. This makes it an ideal choice for people with gluten intolerance or those on a gluten-free diet. It is important to make sure that the ingredients used are free of gluten contamination.
Chickpea porridge can be served in a variety of ways. Here are some ideas for enjoying it to the fullest:
– Cut chickpea porridge into small pieces and serve it as an appetizer or snack during an aperitif. – Pair chickpea porridge with fresh salads for a light and nutritious meal. – Serve chickpea porridge as a side dish with meat or fish dishes. – Add tasty toppings such as olives, cherry tomatoes or grated cheese to further personalize the flavor of the farinata.
