Farinata A Savory Healthy Italian Pancake Food

FARINATA

Steps:

• Sift the chickpea flour in a large bowl and slowly pour over the water, mixing well with a wooden spoon in order to avoid lumps.
• When the mixture is smooth, let it rest at room temperature for about 2 hours, stirring every 1/2 hour.
• After the batter has rested, add 2 tablespoons of olive oil and mix well. Save the rest of the oil to grease the pan.
• Pre-heat the oven to the maximum temperature (250 C to 300 C depending on your oven).
• Take a pizza baking pan, oil the bottom with extra virgin oilve oil and place the pan in the oven for 2 to 3 minutes, until the oil starts frying.
• Take the pan out of the oven, pour in 1/3 of the mixture, swirl it around and make sure it covers the entire surface.
• Turn on your oven's grill and bake until the mixture gets to a golden color (5 to 10 minutes depending on your oven). You'll know it's done when a crispy crust is formed and you start seeing light brown spots on the surface.
• Take your farinata out of the oven, sprinkle it with some salt, pepper and chopped rosemary, cut it into squares and serve immediately. Your healthy pancake is ready to eat!

LIGURIAN CHICKPEA PANCAKE (FARINATA)

Steps:

• Gather the ingredients.
• Put the water in a bowl. Use a whisk to beat the chickpea flour into the water, stirring briskly to keep lumps from forming.
• Whisk in a healthy pinch of salt too, cover the bowl with plastic wrap, and let it rest for at least 4 hours in a warm but not hot place.
• When the time is up, preheat your oven to 440 F / 220 C. Use a slotted spoon to remove the foam that will have formed on the surface of the batter, and then mix in half of the oil, using the other half to oil your pans.
• Pour the batter into the pans-it should be between 1/4 and 1/2 inch thick or 5 and 10 millimeters.
• Bake the farinata for 20 minutes, until it has firmed up and become golden. Slice it up and serve it hot, with salt and pepper to taste. Enjoy!

LIGURIAN FARINATA (SAVORY ITALIAN PANCAKE OR FLATBREAD)

Steps:

• In a large bowl, add the flour to the water, a little at a time, mixing and seasoning with salt until all of the flour and water has been absorbed; Add Optional Rosemary at this point.
• Let it rest for 4 hours (Or even better overnight).
• After this time, a layer of foam will have developed on the surface - Scrape it off with a spoon.
• Add the olive oil and remove the Rosemary (Optional) - Stir until all the Oil is absorbed.
• Pour into an olive oil well greased baking pan - the right one is called testo, made of "tinned copper" It should be about an eighth of an inch thick, perhaps a little more - a small deep dish Pizza pan will do (We used an iron skillet).
• Preheat the oven to 400°F.
• Remove from the oven when one of the corners (or the edge) starts to appear dark and has turned a golden color.
• Sprinkle plenty of pepper and eat immediately.
• ***It is of paramount importance that the pan is perfectly flat and level when in the oven, otherwise one of the corners will be thicker and will be undercooked when the opposite corner starts to darken. It tends to stick if you do not use enough oil. Also use parchment paper.