If you haven’t heard of Farinata before let me try to describe it for you. It is of Italian origin and is a savory pancake or flatbread made from chickpea flour (though it doesn’t taste anything like chickpeas), water, oil and salt. You can season it pretty much any way you like. It can be served as an appetizer or made as a meal topped with grilled vegetables or as a pizza with thinly sliced tomatoes, fresh basil and slices of fresh mozzarella cheese.

Ingredients:

  • 3 3/4 cups water
  • 2 1/3 cups chickpea flour
  • 1 teaspoon sea salt
  • 6 tablespoons olive oil, divided
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1 medium onion, thinly sliced

Preparation:

  1. Pour the water into a large bowl. Slowly add in the chickpea flour, mixing it with a wire whisk to avoid lumps. Stir in salt and 2 tablespoons olive oil.

    Let the batter stand at least 3 hours and skim off any foam that forms on top

  2. Cover and let stand at room temperature at least 3 hours or up to 12.
  3. Preheat oven to 400 degrees.
  4. Grease a large baking sheet (12 x 16) or 2 small (10 inch-with raised edges) pizza pans with 2 tablespoons olive oil. Be sure the entire pan is coated.
  5. Heat the remaining 2 tablespoons oil in a medium skillet and add the onions. Cook about 10 minutes or until the onions are just starting to brown.
  6. Remove any foam that has formed on the top of the chickpea batter (the batter will be thin).

    Top batter with onions, black pepper and rosemary

  7. Pour the chickpea batter into the prepared pan(s) and evenly top with onions, pepper and rosemary.
  8. Bake for 20 - 30 minutes. The middle should be firm.
  9. Turn the oven to broil and broil for a couple of minutes until the farinata just turns a golden brown.
  10. Remove from the oven and let cool 5 minutes or so before cutting.

Nutritional Info:

Makes 12 servings.

Serving size 1 slice.

Nutrients per serving:  Calories: 132, Cal. from Fat: 69.5, Total Fat: 8g, Sat. Fat: 7g, Carbs: 11g, Fiber: 2g, Sugars: 2g, Protein: 4g, Sodium: 36.5mg, Chol: 0mg

Notes:

Another seasoning option I like is to add oregano rather than rosemary and include sliced black olives.

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