Farinata A Savory Healthy Italian Pancake Recipes

FARINATA

Farinata image

Provided by Ambra Torelli

Number Of Ingredients 6

Ingredients

900 ml 30 fluid ounces of lukewarm Water
300 grams 10.6 ounces of Chickpea Flour
4 tbsp olive oil
Himalayan Salt to taste
Black Pepper to taste
1 fresh sprig of Rosemary

Steps:

Sift the chickpea flour in a large bowl and slowly pour over the water, mixing well with a wooden spoon in order to avoid lumps.
When the mixture is smooth, let it rest at room temperature for about 2 hours, stirring every 1/2 hour.
After the batter has rested, add 2 tablespoons of olive oil and mix well. Save the rest of the oil to grease the pan.
Pre-heat the oven to the maximum temperature (250 C to 300 C depending on your oven).
Take a pizza baking pan, oil the bottom with extra virgin oilve oil and place the pan in the oven for 2 to 3 minutes, until the oil starts frying.
Take the pan out of the oven, pour in 1/3 of the mixture, swirl it around and make sure it covers the entire surface.
Turn on your oven's grill and bake until the mixture gets to a golden color (5 to 10 minutes depending on your oven). You'll know it's done when a crispy crust is formed and you start seeing light brown spots on the surface.
Take your farinata out of the oven, sprinkle it with some salt, pepper and chopped rosemary, cut it into squares and serve immediately. Your healthy pancake is ready to eat!

SOCCA (FARINATA)

Socca (Farinata) image

This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.

Provided by Mark Bittman

Categories easy, appetizer

Time 45m

Yield 4 to 6 appetizer servings

Number Of Ingredients 6

Ingredients

1 cup chickpea flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 to 6 tablespoons olive oil
1/2 large onion, thinly sliced
2 teaspoons chopped fresh rosemary

Steps:

Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 2 grams

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

Ingredients

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.