Chickpea Galette Cooking Recipe | Farinata Recipe
Almost everywhere, farinata is a dish served on its own, although it can accompany aperitifs or be eaten at teatime – or anytime, for the sheer pleasure of it.
Preparation time: 5 minutes
Resting time: 4 hours minimum
Cooking time: 30 minutes
- 4 cups (1 lb./SOO g) chickpea flour
- Scant ½ cup (100 ml) olive oil
- Salt, pepper
- 1 copper farinata tray, or baking sheet and parchment paper
- About 5 hours before the meal, mix the flour with 6 cups (1.5 liters) of water in a bowl, using a whisk, until smooth and free of lumps.
- Leave it to rest for at least 4 hours.
- Skim off the foam that forms on the surface and season with salt.
- Preheat the oven to 400°F (200°C).
- If you do not have a copper farinata tray, line a baking sheet with parchment paper, oil it lightly, and place in the oven for 5 minutes to heat up.
- Pour the olive oil into the mixture and whisk thoroughly.
- Spread it over the hot baking sheet to a thickness of approximately ½ in. (1 cm) and bake for 30 minutes until it forms a golden crust.
- Serve immediately, and pass round a pepper mill so your guests can season to taste.
Suggested food/wine match
The most classic match is Spuma (a popular soda made of sugar, water, and caramel), or Durin Ormeasco Di Pornassio—Liguria DOC
Before cooking, you can embellish the farinata by sprinkling its surface with very finely sliced scallions (such asoneglia), rosemary (traditional in Savona), or with thin slices of purple artichoke.
The result can be good when cooked in an oven, but the best farinata is cooked over a wood fire. The most important thing is to serve it very hot, as soon as it comes out of the oven.
Did you know?
Farinata is a humble dish that goes back to the ancient Greeks and Romans. Made from chickpeas, it provided an alternative to wheat flour, which was very expensive.