In Liguria, the region flanking Genoa along Italy’s northwest coast, farinata is a classic dish. Farinata is a thin chickpea cake typically cooked in a wood-burning oven. In Liguria bakeshops put signs in their windows announcing the time that the farinata will be ready and customers line up to buy it. It’s a perfect snack when eaten like a piece of pizza on waxed butcher paper. Farinata, just like pizza, can be stuffed or garnished with any vegetable, cheese or sauce.
SERVES 8 to 10
- 3 cups chickpea flour (15 ounces)
- 5 cups warm water
- 1 tablespoon sea salt
- 2 tablespoons finely chopped rosemary leaves
- 1/2 cup diced prosciutto di Parma or San Daniele
- 1/4 cup plus 2 tablespoons Filippo Berio Extra Virgin Olive Oil
- Freshly ground black pepper
- Pour the water into a large bowl. Slowly whisk in the chickpea flour and salt until smooth. Let stand at room temperature for 2 hours.
- Preheat the oven to 450°F.
- Skim any foam off the batter. Stir in the rosemary, prosciutto and 1/4 cup of the olive oil.
- Brush a 15 × 13-inch baking pan with olive oil and pour the batter into the pan. Bake for 35 minutes or until the farinata is browned and solid.
This recipe was featured on Season 22 - Episode 2223.