Tomato and Ricotta Crostini
Easy
Chickpea Flatbread
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
Ingredients
- 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
Directions
- 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.
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Comments
Yojimbo
there is no recipe for this!!!!!!!!!
debbie wheeler
Mira C.
I tried to get your recipe., without success ( after watching your show !).
Hope you can fix the problem.
Mira
Rachelle
Can you send me the recipe for the chickpea flatbread? I can’t find it anywhere on your website. Thank you!
Helene Chirinian
Hi Mary Ann, I watch your show every week and go to your website often for fabulous recipes, We go to Italy every year and your recipes are so authentic! Problem: The chickpea flatbread has a photo but no recipe. I think that’s probably an error. Can you correct it? Thanks.
Bob Gibbia
watched your show, and would like the recipe for the chickpea flatbread. It seems close to panella’s with a twist.
Lois Hellie
The chickpea flatbread has a photo but no recipe. I would like the recipe.
Anna Marie Camela
tried to get the recipe for chickpea flatbread. Picture yes, recipe NO. Pls send recipe. thanks
Maria
The flatbread looked wonderful on TV. Please post the recipe so we can try it at home. From one Esposito to another 🙂
Barbara D'Augustine
I saw the show in which Mary Ann made this recipe and served it with the antipasti course with cheeses, olives, etc., etc. The picture above is a video of that show and all of the ingredients are provided but not the quantities for those ingredients other than the chickpea flour and water. I made this recipe today and found it came out softer than I had expected it to be. It may have needed less water (5 cups were called for) since the cooking time of 35 minutes gave the top and bottom a nice browning. The prosciutto fell to the bottom of the pan during cooking and stuck there so it didn’t add much to the flavor. I had to grind salt onto the top to replace the salt in the prosciutto. It was a simple recipe to make but I didn’t find it to be very tasty. Maybe with the right wine?
lucille
Barbara, I just watched the video, she mixed the floue and water and she said to let it sit for a few hours, the she added the rosemary, ham and I think she said for it to sit another few hours, she also said you could put parchment paper Hope this helps
susan smedberg
Please post the recipe for the chickpea flatbread!!!!!!!!!!!!!!!!!!!!!!!!
Lois
Hello: There is no recipe posted for Epsidoe 2223 – Chickpea flatbread. Can you pls post. I’m VERY Interested in bread recipes that don’t use flour. Thank you.
Rita
Will you be posting the recipe for the Chickpea flatbread?
Thank you.
Rita
Merry Davis
does this flatbread need to be refrigerated?
I always find her recipes on CiaoItalia.com.
debbie
Where do you get chick pea flour? I have never heard of it.
Mom
Ingredients
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
Directions
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 is featured on show 2223 – Company Dinner.