Chickpeas farinata

Nov 12

After socca, staying on the same page, I also tried “chickpeas farinata”. If you want the full story and a detailed description of this recipe I recommend the blog “A Small Kitchen In Genoa”. You’ll love it instantly if you are into Italian food and good stories. There, you’ll get to “know” Enrica Monzani and her recipes. Here, you’ll find a simplified version in the exact way I prepaired it.

The recipe

In a medium bowl add the chickpeas flour, the salt and the water. (If we compare it with socca we notice that this time we don’t add olive oil in the dough at all). Mix well all ingredients. A low speed mixer or a kitchen machine will help.

Let the dough rest for about 4 hours at room temperature. Meantime, check it and collect the foam that forms over the top.

Preheat the oven to 250C with ventilation.

Prepare a round baking tray or an oven suitable skillet (I used the same 26 cm cast iron skillet in which I prepared the socca). Let the tray heat in the oven. It is recommended to be very hot.

When the oven is hot, pour the olive oil into the tray or skillet then pour the dough. Because it is very hydrated, the dough will be very liquid like pancakes dough. The oil will form a layer between the tray and the dough, and a part of the oil will get to the surface help the golden looks and the crispy texture. You will have a crusty pie outside and very soft inside.

Bake the “farinata” for about 20-25 minutes, until you like the colour :).

Like socca, it is best served warm, immediately after baking it.

Again, this is a simplified version, exactly how I made it.

Despite so many similarities this pie has totally different “personality” than socca.

Try and enjoy :)

INGREDIENTS - for two persons or one pie

Organic or “Best you can get” !