FARINATA - CHICKPEA FLATBREAD
The Delicious gluten-free alternative to bread from Liguria
Farinata Ligure, also known as chickpea flatbread or pancake, is a traditional recipe from the Liguria region of Italy, same region where original pesto comes from. Did you know that this simple yet flavorful dish is practically made with one ingredient only? This is a great example of how humble ingredients can create something truly special.
In Liguria, Farinata can be a snack beloved by grown-ups as much as by kids. It is also very popular as a street food, or as an appetizer shared with friends and family and paired with a nice glass of wine.
Nutritionally, Farinata is a healthy choice. Chickpea flour is high in protein and fiber, making it a filling and nutritious option. It's also naturally gluten-free and a vegan recipe. The use of olive oil not only adds a rich flavor but also provides healthy fats that are beneficial for heart health.
For more vegan or vegetarian ideas check out our playlists.
A little history
The exact origins of Farinata Ligure are somewhat mythical, as apparently it was accidentally created in the 1200s when Genoese soldiers, after a battle, found themselves with a surplus of chickpea flour and olive oil. Legend has it that these ingredients spilled and mixed with seawater, and baked under the sun to form a tasty, flat pancake!
This dish actually finds its origins all the way back to the Roman Empire, where similar chickpea-based dishes were common, and over the centuries, Farinata has become a staple in Ligurian cuisine, but its popularity spreads along the Mediterranean coast, influencing similar dishes in nearby regions like ‘Cecina’ in Tuscany, and more.
Today it is celebrated all over the world for its simplicity, versatility, and delicious flavor.
INGREDIENTS👇🏻
• 200g | 7.1oz chickpea flour
• 600ml | 21.12fl oz water
• 40g | 1.4oz extra virgin olive oil
• sea salt to taste
The recipe step by step
Mix the chickpea flour with water, extra virgin olive oil and sea salt in a big bowl
Whisk thoroughly until no lumps are left, the batter should be very runny
Let the batter rest for at least 3 hours, then skim the top froth off
Grease the baking tray with a little extra virgin olive oil, then pour in the batter
Bake for 20 minutes on static mode
Remove from the oven only if, when probed with a toothpick, this comes out dry
Let it rest until cooled down, then cut it in the size you need and use as a flatbread or enjoy it as is! 😋
Commentaires