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Farinata

Janie Trayer

I frequently have a running list going of things I would like to make in the kitchen. Ages ago I read about “Farinata” a crepe-like snack that comes from the Liguria region of Italy. Made with chickpea flour, water with a little bit of olive oil, salt and if you like, fresh rosemary, it is a relatively simple food to make. A few weeks back I was down in San Diego’s Little Italy and there in one its shops I found the necessary chickpea flour. I knew that we would soon be nibbling farinata with a glass of wine before dinner.

We sampled the real deal when we attended an incredible wine festival in the town of Nizza Monferrato located in the Barolo area of Piemonte. Farinata really is street food, as you can nibble on it while you’re strolling along. That’s exactly what we did-drank a little Barolo and enjoyed the farinata right out of the enormous wood burning stove.

Farinata

  • 1-1/2 cups water
  • 1 cup tightly packed chickpea flour
  • 1/2 teaspoon sea salt
  • 4-1/2 tablespoons olive oil
  • 1 tablespoon chopped fresh rosemary
  • Lots of freshly ground pepper

Pour the water in a large mixing bowl and gradually sift the flour and salt into it. Whisk well and smooth out any lumps. Let sit 3-4 hours.

Preheat the oven to 500 degrees. Skim any foam off the batter. Oil a 12″ pizza pan and 9″ shallow metal baking pan each with 1 tablespoon olive oil. I used 2-10″ cast iron skillets instead. Pour in a very thin layer of batter-no more than 1/4″. Drizzle the remaining olive oil over and sprinkle with rosemary.

Bake in upper third of oven until the top is golden and bubbly. It should take a bout 20 minutes, maybe a little longer. Cut into wedges and season abundantly with freshly ground pepper.

This entry was posted on Tuesday, April 19th, 2011 at 3:39 pm and is filed under Food, Janie Trayer. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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