Farinata is a thin Ligurian pancake made with chickpea flour, water, olive oil and salt. A long resting time gives the batter an even texture; in a hot oven, the top develops golden-brown edges while the middle stays soft.
Farinata is a well-known specialty from Liguria, the coastal region in northwestern Italy. The ingredients are remarkably simple: chickpea flour, water, olive oil and salt. These few ingredients come together to make a thin, savory pancake with a golden-brown, crisp in places top and a soft center. Chickpea flour lends a mild, nutty flavor; olive oil adds a rich aroma and helps the edges brown. Black pepper is a common seasoning at the table, but it doesn’t need to go into the batter.
The resting time matters more than any complicated technique. Chickpea flour absorbs water gradually; after a few hours, the batter is smoother and cooks more evenly. Whisk it thoroughly at first so no dry lumps remain. Some foam may form on the surface as it rests. Skim it off for a more even result. A resting time of about two hours is practical, but the batter can also rest longer if you’re planning ahead. In that case, cover and refrigerate it, then stir it again before baking.
A hot oven and a wide, shallow metal pan help the farinata bake thinly and give the outside some color. Ideally, use a pan about 30 centimeters across, so the batter spreads into an even layer. A heavy ovenproof skillet or a shallow baking pan works well at home. The oil in the preheated pan needs to be hot before you add the batter: that way, the underside starts cooking right away. Keep the pan steady and pour carefully, since hot oil can splatter. Ovens vary, so look at the color and firmness of the top rather than relying only on the clock.
Chickpea flour is essential for its distinctive flavor and texture; regular wheat flour is not an equivalent substitute. It’s available in many supermarkets and Asian grocery stores, often also under the name gram flour. Note: some products with that name are made from roasted chickpeas and behave differently in batter. Serve the farinata right away, cut into wedges, as a snack with drinks, for lunch or alongside a meal with salad and grilled vegetables. A little freshly ground black pepper goes well with its warm, savory flavor. Leftovers can be covered and refrigerated, then reheated in a hot oven; the edges will generally be less crisp than when freshly baked.
Whisk the chickpea flour and water in a large bowl until smooth. Stir in the salt and leave the batter covered to rest at room temperature for 2 hours.
Preheat the oven to its highest setting, preferably 250 °C. Put a shallow, ovenproof metal pan about 30 cm across in the oven to heat up.
Skim any foam off the batter and stir it again. Carefully remove the hot pan from the oven. Pour in 2 tablespoons of the olive oil, then slowly pour in the batter. Drizzle with the remaining tablespoon of oil.
Bake the farinata for 12–18 minutes, until the top is golden brown and the edges are darker. If needed, switch on the grill for the final 1–2 minutes and keep a close eye on it.
Leave the farinata to stand for a few minutes, cut it into wedges and serve warm with freshly ground black pepper.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.