Farinata Genovese Genovese Chickpea Flatbread Recipes

FARINATA GENOVESE : LIGURIAN CHICKPEA PANCAKE/FLATBREAD

Steps:

• Sift the chickpea flour in a bowl. Add salt and mix. Slowly add water to start mixing it to eliminate lumps. Add in 1 tablespoon of oil and mix everything.
• Cover, and let sit for one hour, or overnight. The chickpea will absorb the batter and and will thicken.
• Adjust the consistency of the batter by adding a bit of water if required. We do not need to runny or too thick batter. Something similar to dosa or crepe batter.
• I let the cake tin first get heated in the oven for 5 minutes. Then I added about 1 tablespoon of Oil.
• Added the Onion to it and let it again cook in the oven for a minute.
• I added Rosemary to it (leaving about 1/2 teaspoon). and gently poured the batter on top of it.
• Sprinkle the remaining rosemary on top of it and let it bake for 20-40 minutes. Mine was done in 20 minutes. Baking time will vary based on type of pan used.
• Turn on broiler and broil for a minute or two until the top gets browned.
• Allow to set for a few minutes and then carefully remove from pan.
• Allow to cool a bit. Cut into wedges and serve. We enjoyed this as a breakfast with a cup of tea.

FARINATA (ITALIAN FLATBREAD)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
• Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
• Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
• Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
• Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.