Italian street food is out of this world. One of my favourites is Farinata. This traditional Italian dish is made from chickpea flour, water, olive oil, and salt. It's a type of flatbread or pancake with a crispy exterior and a soft, creamy interior. Originating from the Ligurian coast, particularly in Genoa, farinata is also popular in other Mediterranean regions.
The modern form of Farinata is believed to have developed during the Middle Ages in Genoa. Legend has it that Farinata was discovered by accident in 1284 after the Battle of Meloria, when Genoa defeated Pisa.
The story goes that during the battle, a storm caused barrels of chickpea flour and olive oil to spill and mix with seawater in the ship's hold. The sun baked the mixture, creating a type of pancake. The Genoese soldiers, desperate for food, ate the resulting creation, and it became popular over time.
It's the perfect quick spring dinner: simply make the batter in the morning, pour it into a heavy-based frypan or roasting dish, and bake it in a hot oven. Serve straight away. Thanks to the chickpea flour, the texture is soft and creamy in the middle with a lacy, crunchy golden crust. Top with fresh tomatoes and pour a glass of prosecco. You’ve worked hard!
Note: The batter must not have lumps and needs to rest for at least 4 hours, but all day is best. Chickpea flour takes a while to absorb the water. Do not add the salt until you are about to cook, and don't add the oil. It cooks in hot oil - that's all! This is not a complicated recipe, it just requires patience!
Ingredients
for a 25cm diameter pan
100 g of chickpea flour
300ml of lukewarm water
4g of kosher salt
50 g of olive oil
Instructions
Put the chickpea flour in a bowl and add lukewarm water a little at a time, stirring with a whisk until a smooth, lump-free batter is created. This is really important.
Let it rest at room temperature, covered with cling wrap for at least 4 hours, but 8 hours is best.
Mix it every 2 hours if possible, and remove the foam that eventually forms on top. Discard this – it is just the chickpea gunge.
When the batter is ready, preheat your oven to 280°C - 300°C (530-570°F) and put the empty pan inside to preheat.
Add salt to the batter and stir.
Take the pan from the oven, be careful not to burn yourself, and pour in the oil.
Then take a large spoon, place it at an angle of 45 ° in the centre of the pan and pour the batter inside the pan, making it run along the spoon (the batter will gently float over the oil, and the oil will create a protective film above and under the batter without mixing with it – this is called creating a pajam!
Place the hot pan with the batter carefully back into the oven on a low rack and cook for 20-25 minutes. Then, turn the oven to grill and cook until the farinata is golden hazelnut in colour. Carefully remove from the oven, place the farinata onto a serving board, sprinkle with salt and pepper, and serve immediately.
I love it with fresh chopped tomatoes and basil, but you could add chopped green olives and anchovies or just fresh herbs and rocket. It’s a wonderful appetiser, but it is also a delicious spring gluten-free, dairy-free, and vegan dinner.
