recipe for farinata

I love this recipe as you can really mess around with it and truly make it your own

recipe for farinata

This tasty savoury pizza like pancake originated in Genoa and later a typical food Ligurian sea coast, from Nice to Pisa. In Italy it is known as Farinata in France Socca and South America Faina. These crepes are a staple street food in India and surrounding countries.

This is a savoury pancake made from 3 simple ingredients. Chickpea flour water and a tiny drizzle of oil. These vary in thickness according the ingredients and how much liquid you put in and how much batter you put in to cook. They can be quite thick or quite thin and crepe like making them pliable.

Chickpea flour can be found in most larger supermarkets usually in the world food section or with the other flours that are commonly available. If you really can not find any in the shops then the internet or specialist artisan shops will be sure to stock this staple. It is used around the world. It is usually quite cheap. Chickpea flour is also known as gram flour, garbanzo flour or besan.

Chickpea flour is high in carbohydrates despite this compared to other flours it has a relatively high proportion of protein.

I originally found a recipe for farinata in a Denis Cotter cook book, For the Love of Food, vegetarian recipes from the heart. A truly stunning collection of inspiring recipes. He topped his with red onion and fried sage then popped it into the oven. Delicious. A few weeks later I was scrolling through an instagram feed and stumbled across a picture that looked like a pizza, they called it socca. After some research I found they were one and the same thing! I love this recipe as you can really mess around with it and truly make it your own.

Instructions – Makes 5 to 8 pancakes – cooking time 5-7 mins each

    1. Whizz together in a blender a handful of spinach with a handful of coriander with 3 chopped chillis and 2 cloves of garlic. Moisten with a few tablespoons of vegetable stock, just enough to help the ingredients move around.
    1. Put the puree to one side.
    1. Mix chickpea flour with the water a little drizzle of oil and some salt and pepper.
    1. Leave to one side for 30 minutes.
    1. After 30 minutes skim off any bubbles that may have formed on the top of the batter mix.
    1. Mix with a few teaspoons of the prepared spinach and coriander puree. Keep tasting to suit your own taste buds.
    1. Put a teaspoon in a small non stick frying pan. Heat the oil and add a ladle full of batter. They can stick so a non stick pan is an essential for these pancakes. I use a large very pliable spatula to loosen these from the pan.
    1. Cook like a traditional pancake/crepe, they take a little longer in the frying pan than a traditional pancake. I found it works better over a low heat.
  1. I prefer mine as a thin as I can.

These can be served flat and loaded up like a pizza or open sandwich or they can be delicately rolled like a wrap.

Mostly they can just be eaten all by themselves and are tasty and filling.

Suggested toppings
I topped mine with artichoke/quinoa/celery/radish/rocket/feta cheese/linseeds/olive oil/lime juice/pimento powder and salt and pepper.

They are great with hummus, salad and a sprinkle of crispy chorizo.

They are also nice with simple fried onion and sage. Put your favourites together on top for a quick snack or serve as a meal all by itself.

I am looking forward to finding out what my favourite topping is going to be and will be trying lots of combinations in the future.


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