Farinata
Liguria's ancient chickpea flatbread — farinata (called socca in Nice, just across the French border), a paper-thin chickpea flour pancake cooked in a copper pan in a scorching oven until the top is golden and blistered and the centre is creamy. Identical to the Tuscan cecina but from Genoa. Eaten hot from the pan with black pepper.
- Total
- 35 min
- Serves
- 6
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Whisk chickpea flour into cold water gradually to avoid lumps. Add oil and salt. Rest 2–3 hours at room temperature (or up to overnight). Skim any foam.
About 4 min
Preheat oven to its maximum temperature (260°C+). Place a round copper or iron pan (32cm) with a little oil in the oven until smoking.
About 9 min
Pour the batter into the hot pan — it should be about 5mm deep.
About 9 min
Bake 15–20 minutes until the top is golden and slightly blistered; the centre should be just set — creamy rather than dry.
About 9 min
Crack pepper generously over the top. Cut into irregular pieces. Eat while hot — farinata waits for no one.
About 3 min
Nutrition per serving (estimate)
- Calories
- 180
- Protein
- 6 g
- Carbs
- 20 g
- Fat
- 9 g
- Fibre
- 3 g
- Sugar
- 2 g
- Sodium
- 360 mg
Contains: gluten
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Recipe by Boon Tools.