Farinata Ligurian Breadsnack Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

FARINATA (LIGURIAN BREAD/SNACK)



Farinata (Ligurian Bread/Snack) image

Adapted from Mark Bittman's recipe in the New York Times. Note that this makes approximately 6 farinata - it really depends on the size of the skillet you use and how thick or thin you end up liking them.

Provided by evelynathens

Categories     Breads

Time 50m

Yield 3 farinata (approximately)

Number Of Ingredients 4

1 cup chickpea flour (available at healthfood shops)
1 3/4 cups lukewarm water
2 teaspoons kosher salt (or to taste)
2 tablespoons olive oil, plus more (for cooking)

Steps:

  • Whisk chickpea flour, salt, and water until no lumps remain. Whisk in 2 tblsps olive oil. Cover and set aside at room temperature overnight.
  • Preheat oven to 450°F.
  • Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes. Add a little olive oil to the skillet (enough to generously coat the bottom) and return to the oven for 2 more minutes.
  • Whisk the batter well before using. Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe). The batter will sizzle. Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes.
  • Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter. Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter.
  • Cut into wedges and serve as a snack. Or fill with all kinds of savory goodies like a crêpe.

Nutrition Facts : Calories 198.2, Fat 11.1, SaturatedFat 1.5, Sodium 1185.3, Carbohydrate 17.7, Fiber 3.3, Sugar 3.3, Protein 6.9

HOW TO MAKE FARINATA



How to Make Farinata image

Farinata is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying.

Provided by Chef John

Categories     Side Dish     Beans and Peas

Time 35m

Yield 6

Number Of Ingredients 6

1 ½ cups garbanzo flour
2 cups lukewarm water
1 ½ teaspoons kosher salt
½ teaspoon minced fresh rosemary
5 tablespoons olive oil, divided
freshly ground black pepper to taste

Steps:

  • Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
  • Preheat oven to 500 degrees F (260 degrees C).
  • Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
  • Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
  • Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 15.1 g, Fat 12.3 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 482.7 mg

LIGURIAN FARINATA (SAVORY ITALIAN PANCAKE OR FLATBREAD)



Ligurian Farinata (Savory Italian Pancake or Flatbread) image

Every Italian region has its comfort food, its local dish imbued with memories, tradition, and nostalgia. In Liguria, the region flanking Genoa along Italy's northwest coast, that dish is Farinata. A deceptively simply street food, Farinata is somewhat like a large chickpea crepe. Crisp and golden on the top, soft and moist on the inside, glistening with fragrant olive oil on the bottom, Farinata is a finger-lickin' food that nourishes the soul. Farinata, just like pizza, can be stuffed or garnished with any vegetable, cheese, or sauce; Or it can be eaten plain, right out of the oven! Thanks to the Fabulous Food, Fun & Friends #1 Game for aiding in finding and bringing this fabulous recipe to light!!! Parchment paper will help keep this from sticking.

Provided by NcMysteryShopper

Categories     Breads

Time 23m

Yield 1 Farinata, 1 serving(s)

Number Of Ingredients 6

2/3 cup italian chickpea flour
4 tablespoons extra virgin olive oil
1 teaspoon salt
1 teaspoon fresh ground pepper
3/4 cup mineral water
rosemary (optional)

Steps:

  • In a large bowl, add the flour to the water, a little at a time, mixing and seasoning with salt until all of the flour and water has been absorbed; Add Optional Rosemary at this point.
  • Let it rest for 4 hours (Or even better overnight).
  • After this time, a layer of foam will have developed on the surface - Scrape it off with a spoon.
  • Add the olive oil and remove the Rosemary (Optional) - Stir until all the Oil is absorbed.
  • Pour into an olive oil well greased baking pan - the right one is called testo, made of "tinned copper" It should be about an eighth of an inch thick, perhaps a little more - a small deep dish Pizza pan will do (We used an iron skillet).
  • Preheat the oven to 400°F.
  • Remove from the oven when one of the corners (or the edge) starts to appear dark and has turned a golden color.
  • Sprinkle plenty of pepper and eat immediately.
  • ***It is of paramount importance that the pan is perfectly flat and level when in the oven, otherwise one of the corners will be thicker and will be undercooked when the opposite corner starts to darken. It tends to stick if you do not use enough oil. Also use parchment paper.

More about "farinata ligurian breadsnack recipes"

FARINATA (LIGURIAN CHICKPEA PANCAKE) : ITALIAN RECIPE BOOK
Apr 24, 2017 Hot out of the oven farinata is probably one of the best tastes that can instantly throw you back to Ligurian province of Italy.. But not only there. …
From italianrecipebook.com
  • In a mixing bowl add chickpea flour and gradually start adding water. Whisk well until the batter is smooth with an even consistency and without lumps.
  • Cover the bowl with a plastic wrap and let it sit for at least 5 hrs. Better yet, leave it at a room temperature overnight. Otherwise you risk getting a grainy texture instead of creamy and custardy.
  • Skim off any foam that could have formed on the surface of the batter and whisk well after that. You’ll notice how creamy and smooth the batter had become, especially if you let it rest for a longer time and allowed the flour to absorb as much liquid as it needed.Add 1 tbsp of olive oil and salt to taste. Stir well.


FARINATA: A FAVORITE LIGURIAN SNACK - DOMENICA COOKS
Apr 23, 2015 Farinata, a classic Ligurian street food, is a flatbread of sorts, composed of chick pea flour and water, olive oil and salt (and a few optional embellishments). It's traditionally …
From domenicacooks.com


FARINATA (LIGURIAN BREAD-SNACK) – RECIPE WISE
Farinata (Ligurian Bread-Snack) May 10, 2023May 10, 2023 0 4. Farinata (Ligurian Bread-Snack) Recipe for Your Snack Time. by The Chef in Appetizer. Prep 35 min. Cook 15 min. Ready In …
From recipewise.net


FARINATA (HERBED CHICKPEA FLOUR AND ONION PANCAKE)
Jun 21, 2024 Farinata is a popular street food from the Ligurian coast surrounding Genoa, Italy, to the French Côte d’Azur, where it’s called socca Typically a humble pancake built on only chickpea flour, water, olive oil and …
From cooking.nytimes.com


FARINATA (ITALIAN CHICKPEA PANCAKE) | THE …
Mar 23, 2023 Bake and broil the farinata: Carefully return the skillet to the lower part of the oven and bake for about 15 to 20 minutes, until the surface is just set and beginning to turn golden on top. It bakes quickly, so keep an eye on it; an …
From themediterraneandish.com


BAKED FARINATA RECIPE: HOW TO MAKE THE CHICKPEA PANCAKE
Jun 9, 2022 Instead of wheat flour, the recipe for this Ligurian specialty calls for chickpea flour. Farinata is a great gluten-free appetizer to serve at an Italian-inspired dinner party. Instead of …
From masterclass.com


FARINATA LIGURIAN BREADSNACK RECIPES
Farinata is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet …
From tfrecipes.com


HOW TO MAKE FARINATA | ITALIAN CHICKPEA FLATBREAD RECIPE - PASTA …
Jun 30, 2024 One of our favorite treats from our recent travels through Italy is a humble but delicious dish that’s easy to master, simple to make, and totally vegan (but trust us, even a …
From pastagrammar.com


AUTHENTIC FARINATA RECIPE (ITALIAN CHICKPEA FLATBREAD)
Jun 20, 2023 Kitchen Tools and Equipment. All you need is a large bowl and a whisk to best mix the water and chickpea flour without forming lumps. Then you will need a skimmer to remove the foam from the surface of the batter.; But …
From recipesfromitaly.com


FARINATA LIGURIAN BREAD SNACK RECIPES
Farinata is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet …
From tfrecipes.com


FARINATA RECIPE - DELICIOUS LIGURIAN CHICKPEA PANCAKES
Aug 15, 2020 Farinata is a humble dish with chickpea flour as its main ingredient. It is used as an alternative to bread, and although it’s originally from Liguria, it is now counted among the most famous street foods in all Italy. The …
From nonnabox.com


THE ORIGINAL FARINATA RECIPE, HOW TO MAKE THIS DELICIOUS LIGURIAN …

From fearlesslyitaly.com


FARINATALIGURIANBREADSNACK RECIPES
Steps: Whisk chickpea flour, salt, and water until no lumps remain. Whisk in 2 tblsps olive oil. Cover and set aside at room temperature overnight.
From tfrecipes.com


LIGURIAN CHICKPEA PANCAKE RECIPE (FARINATA) - THE SPRUCE EATS
Jan 25, 2023 The coastal Italian region of Liguria's farinata is a quite different: It's a popular street food made with chickpea flour and enough water to make a fairly liquid batter, and …
From thespruceeats.com


FARINATA - RECIPE FOR CHICKPEA PANCAKES - EATALY
Farinata is a favorite dish served up and down the coast of seaside Liguria. The rustic recipe features chickpea flour, extra virgin olive oil, and herbs, then blistered into a pancake, and finally showered with fresh black pepper. For the …
From eataly.com


HOMEMADE CHICKPEA FARINATA OR FAINà - LIGURIA IN THE …
Apr 18, 2024 Chickpea farinata or fainà (in Genoese dialect) is a work of art of Ligurian cuisine based on a few simple ingredients: chickpea flour, water, extra virgin olive oil and salt.. In Liguria, it is generally found in the old fried food …
From blog.giallozafferano.com


FARINATA – CHICKPEA AND ROSEMARY PANCAKE RECIPE
This tasty farinata recipe hails from Liguria and is made from nothing more than chickpea flour, water and olive oil. Simply flavoured with flaky sea salt, freshly ground black pepper and rosemary, it is also completely gluten-free and …
From greatitalianchefs.com


Related Search