Traditionally called farinata, this unleavened pancake made from chickpea flour is one of the simplest (and perhaps one of the best) dishes of Italian peasant cuisine. It is a perfect recipe for our days in quarantine – since it’s become increasingly difficult to find certain ingredients for baking. Farinata is simple to make and it requires very few ingredients: chickpea flour, water, extra-virgin olive oil, and a little salt and pepper if desired.
Farinata recipe
Before starting, let's see together the farinata recipe.
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. Bake at 250 °C for 15-20 minutes.
Farinata with a twist
For the original farinata recipe, you can add ingredients to switch up the flavor!
For example, you can add some marjoram leaves and sprigs of rosemary for a more flavored farinata. Or add some finely chopped seasonal vegetables to the batter before putting it in the oven.
Those who want to try a "tastier" variety of farinata can go for the recipe with turmeric and spinach: Two teaspoons of spices and two cubes of spinach (even frozen ones) will be enough. If you don't have turmeric at home, replace it with saffron.
Another great idea to make your farinata even more flavorful could be the addition of zucchini. Just slice them and sauté in a pan with olive oil, chopped onion, and salt. Add to the farinata batter.
And what about potatoes? Adding potatoes will add flavor and texture to your farinata. Just boil, mash and add to the farinata mixture.
Two recipes for a rich, flavorful farinata
For those who want something even more elaborate, these are two really great recipes for flavorful farinata.
The first recipe adds ham and cheese. Add 4 oz cooked ham and 7 oz stringy cheese to the traditional ingredients. For this recipe, just double the measurements for the dough and then divide it in half before putting it in a baking pan. After forming the first layer, season the farinata with ham and cheese and cover it with the other part of the dough before placing it in the oven to bake for 15-20 minutes (depending on its thickness) at 400°F.
If you prefer a more delicate springtime flavor, try the recipe with salmon or shrimp and arugula. This recipe is even faster because fish and vegetables will be used to season the farinata and should be added after it has been removed from the oven – accompanied by a drizzle of raw extra-virgin olive oil.