Ingredients with Measurements:
- 1 cup chickpea flour
- 1 1/2 cups water
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon rosemary
Special equipment needed:
- 12-inch cast iron skillet
- Whisk
Step-by-step instructions:
1. Preheat your oven to 450°F.
2. In a large mixing bowl, whisk together the chickpea flour, water, olive oil, salt, black pepper, and rosemary until smooth.
3. Heat the cast iron skillet over medium-high heat on the stovetop. Once hot, pour the chickpea mixture into the skillet.
4. Cook the farinata on the stovetop for 2-3 minutes, or until the edges start to set.
5. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the farinata is golden brown and crispy on top.
6. Remove the skillet from the oven and let the farinata cool for a few minutes before slicing it into wedges.
- Time:
Preparation time: 5 minutes
- Cooking time: 15 minutes
Temperature:
- Preheat oven to 450°F.
Serving size:
- Serves 4
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 18g
- Protein: 6g
Substitutions for ingredients:
- You can substitute dried rosemary for fresh rosemary.
- You can use any type of oil instead of olive oil.
Variations:
- Add chopped onions, garlic, or other herbs to the chickpea mixture for additional flavor.
- Top the farinata with sliced tomatoes, olives, or cheese before baking.
Tips and tricks:
- Make sure the skillet is hot before pouring in the chickpea mixture to ensure a crispy crust.
- Use a whisk to ensure the batter is smooth and free of lumps.
Storage instructions:
- Store leftover farinata in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover farinata in the oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the farinata on a large platter with a sprinkle of fresh herbs on top.
Garnishes:
- Fresh herbs, such as parsley or basil.
Pairings:
- Serve the farinata with a side salad or roasted vegetables.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted asparagus with garlic and lemon
Troubleshooting advice:
- If the farinata is sticking to the skillet, use a spatula to gently loosen the edges before slicing.
Food safety advice:
- Make sure the farinata is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Farinata is a traditional dish from the Liguria region of Italy, made with chickpea flour and olive oil.
Flavor profiles:
- Nutty, savory, and slightly crispy.
Serving suggestions:
- Serve the farinata as a main dish or as an appetizer.
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Region: Italian