Farinata Fain Recipes
FARINATA
Steps:
- Put water in a large bowl. Slowly add in chickpea flour, mixing it with a wire whisk. Add salt to the mixture. Cover and let stand at room temperature for 3 hours or overnight. Preheat oven to 400 degrees F. Remove the foam from the top of the chickpea mixture. Grease a baking pan, about 12 by 16-inches, with oil. Once greased, add 2 tablespoons oil. Add chickpea mixture. Use a fork to combine the oil and chickpea mixture. Sprinkle generously with pepper. Heat remaining 3 tablespoons oil in a medium nonstick pan on medium heat. Add onion and cook for 10 minutes. Top the farinata with the onion slices and bake for 20 to 25 minutes. Remove from the oven and let cool for about 10 minutes before cutting.
HOW TO MAKE FARINATA
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
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
SOCCA (FARINATA)
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
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
FAINá (CHICKPEA FLOUR PANCAKE)
This simple and so delicious chickpea pancake or fainá is popular in Argentina and Uruguay but originated in the Liguria region of Italy. You can make it with various degrees of fermentation, and then enjoy it with a salad, in an Italian focaccia sandwich, or try it a caballo, on top of a slice of pizza, like you might find in Buenos Aires or Montevideo.
Provided by Melissa Johnson
Categories Recipes
Time 48m
Number Of Ingredients 6
Steps:
- Double-mill the dried chickpeas, once very coarse and a second time fine. You can also use store bought chickpea flour.
- Mix in the water and the optional sourdough starter. Cover and let the batter sit a minimum of 2 hours and ideally overnight.
- For a not-sour pancake, don't add the sourdough starter and limit the rest time to 12 hours. For a mildly sour/fermented pancake, add the sourdough starter but refrigerate the batter overnight, or skip the sourdough starter and rest the batter for about 24 hours. For a very sour pancake, add the sourdough starter and leave the batter at room temperature overnight, or skip the sourdough starter and leave the batter at room temperature for 3-4 days.
- After the rest, add the salt and pepper to the batter and mix thoroughly.
- Preheat your oven to 450F, with one shelf below the middle and another shelf higher than the middle of your oven.
- Put the olive oil into a cold 10-inch skillet, cast iron or stainless steel, and heat it on the stove. Don't let the oil get to the point of smoking. I have an infrared thermometer and found 360F worked well.
- Add the batter to the skillet and let it cook until the edges curl in a bit, 1-3 minutes.
- Carefully transfer the skillet to the lower shelf of your hot oven.
- Bake for about 25 minutes (10 minutes on the lower shelf and another 10-15 minutes on the higher shelf).
- Use a metal spatula to separate the fainá from the base of the skillet; then leave it in the skillet to cool for about 10 minutes.
- Transfer to a cutting board and serve. Fainá reheats well in a toaster oven or on a fry pan, but is also tasty cold.
More about "farinata fain recipes"
FARINATA RECIPE - DELICIOUS LIGURIAN CHICKPEA PANCAKES
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- Add the lukewarm water very slowly while mixing and dissolving the flour with a wooden spoon to form a homogenous mixture. Be careful to mix thoroughly to avoid the formation of clumps.
- Every 2 hours, use a skimming spoon to remove the foam that has formed at the top of the mixture, then stir the mixture.
FARINATA RECIPE - MICHELA LARSON | FOOD & WINE
2013-12-07 Step 1 Pour the water into a bowl. Slowly whisk in the chickpea flour until smooth. Let stand at room temperature for 2 hours. Step 2 Preheat the oven to 500°. Skim any foam …
From foodandwine.com
5/5 Total Time 2 hrs 30 minsServings 8
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5/5 Total Time 2 hrs 30 minsServings 8
- Pour the water into a bowl. Slowly whisk in the chickpea flour until smooth. Let stand at room temperature for 2 hours.
- Preheat the oven to 500°. Skim any foam off the batter. Stir in the salt, rosemary and 1/4 cup plus 2 tablespoons of the oil.
- Heat two 10-inch cast-iron skillets in the oven for 10 minutes. Carefully add 2 tablespoons of the oil to each skillet, swirling to coat. Divide the batter between the skillets; it should be less than 1/2 inch thick. Bake for 25 to 30 minutes, until crisp around the edges. Slide the farinata onto a board; cut into wedges. Sprinkle with pepper; serve.
ITALIAN FARINATA: IDEAS TO MAKE IT EVEN TASTIER ... - LA …
2020-06-01 For the traditional farinata recipe, dilute 300gr garbanzo flour with 900gr of water by pouring it little by little and stirring with a whisk. Add 1 teaspoon of salt and 30 g of oil. Cover the mixture with a wrap and let it rest at room temperature for 5 hours. Finally, remove the foam and pour into 2 pans (ø 28 cm) well greased with oil.
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2017-09-22 Farinata, the gold from Pisa! Posted on September 22, 2017. November 3, 2017. by That's Liguria! Farinata is one of the most delicious dishes in Liguria! It is easy and fast to prepare It is a thin kind of pie made from chickpeas flour, water, oil Extra Vergine and salt. That four ingredients mixed together make a fantastic meal!
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FARINATA (CHICKPEA PANCAKE FROM LIGURIA) | THE ART OF EATING …
Once a common street food, farinata is a vast chickpea pancake, soft and floppy, baked in special heavy copper pans about a yard wide; you eat pieces with your fingers.Farinata is mainly Ligurian, but it’s made on a long stretch of the Mediterranean coast from Nice, where the name is socca, through Liguria, where in dialect it’s called fainâ, into neighboring Tuscany, where it’s …
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SHEER POETRY: YOTAM OTTOLENGHI’S CHICKPEA FLOUR RECIPES, FROM …
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GARBANZO BEAN FARINATA WITH CARAMELIZED ONIONS AND ROSEMARY
2015-10-27 The farinata, also named fainà or cecina, is a (gluten-free vegan) chickpea pancake similar to French Socca and Moroccan Kalinté. Typical of the Ligurian and Tuscan coast, it’s baked in a copper pan inside a wood fire oven and sold on the streets as a substantial snack. In Livorno, it is served in a sandwich, layered with grilled eggplants and pesto but fancier …
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Pour farinata batter onto tray. Stir batter and olive oil so they are evenly distributed. The batter should be about 3-4 mm high. Bake for about 20 minutes or until farinata has begun to pull away from the edges of the baking tray and has formed a nice golden crust on top. Slice farinata and serve hot with some freshly ground black pepper on top.
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EASY FARINATA RECIPE – CHICKPEA FLATBREAD (GLUTEN-FREE, VEGAN)
2021-06-16 How to Make Farinata (Step by Step): 1. Mix Flour, Salt and Water Whisk chickpea flour, salt, and warm water together in a large bowl to get a pale yellow batter. Cover the bowl with plastic wrap or a plate and let the batter stand for 30 minutes. 2. Remove Foam Use a spoon to remove as much foam as possible from the batter. 3. Add Oil and Rosemary
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HOW TO MAKE FAINA - PMQ PIZZA MAGAZINE
Let sit for 15 minutes (other recipes have a resting time from one to several hours) Oil a pan, preferably a round one, and preheat the oven to 350 degrees. Spread the batter so that it’s about 1/2 inch thick. Cook for 30 to 50 minutes or until golden brown.
From pmq.com
From pmq.com
THE LIGURIAN TRADITION ON THE TABLE: FARINATA. - 5 TERRE
First you mix the chickpea flour with water and salt and let rest for a few hours (from 2 to 10 hours), stirring occasionally to prevent clumping. Meanwhile Grease a baking dish with olive oil and pour the mixture from the center of the pan, making sure that the thickness should be at least 5 mm but less than 1 cm; then bake in oven already hot ...
From 5terre.com
From 5terre.com
FOOD WISHES VIDEO RECIPES: FARINATA – WHY DIDN’T YOU WISH FOR …
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From foodwishes.blogspot.com
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FARINATA GENOVESE (GENOVESE CHICKPEA FLATBREAD ... - MEMORIE DI …
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HOW ONE CAN MAKE FERMENTED FARINATA: ITALIAN CHICKPEA FLOUR CAKE
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CECINA, TUSCAN CHICKPEA FLOUR 'FLATBREAD' - SUGARLOVESPICES
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