CECINA OR FARINATA - LIGURIAN CHICKPEA FLATBREAD
Provided by Italian Recipe Book
Number Of Ingredients 8
Steps:
- In a mixing bowl add chickpea flour and gradually start adding water. Whisk well until the batter is smooth with an even consistency and without lumps.
- Cover the bowl with a plastic wrap and let it sit for at least 5 hrs. Better yet, leave it at a room temperature overnight. Otherwise you risk getting a grainy texture instead of creamy and custardy.
- Preheat the oven to 500F.If you're using a cast iron skillet place it in the oven as well.
- Skim off any foam that could have formed on the surface of the batter and whisk well after that. You'll notice how creamy and smooth the batter had become, especially if you let it rest for a longer time and allowed the flour to absorb as much liquid as it needed.Add 1 tbsp of olive oil and salt to taste. Stir well.
- Once the oven is preheated to the right temperature, spread remaining tablespoon of olive oil over your preheated cast iron skillet or pizza pan. Pour the batter into the pan.Using a fork stir gently the olive oil on the pan to create an even and well diffused texture.
- Carefully place the pan in the oven and cook for 10 minutes. After that turn the oven to broil and cook farinata for another 10-15 minutes until golden brown.
- It tastes best when seasoned with freshly ground black pepper and a few pinches of salt.
FARINATA (ITALIAN FLATBREAD)
Farinata is a gluten-free Italian flatbread made with chickpea flour that is very easy to make. I'm sure this recipe will become part of your regular repertoire. I have added some spring onions and garlic for a more gourmet version of the simple farinata.
Provided by Fioa
Categories Bread Quick Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up.
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat.
- Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature.
- Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture.
- Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.
Nutrition Facts : Calories 123.5 calories, Carbohydrate 7.2 g, Cholesterol 5.7 mg, Fat 9.5 g, Fiber 0.5 g, Protein 2.9 g, SaturatedFat 2.2 g, Sodium 36.7 mg, Sugar 1.3 g
HOW TO MAKE FARINATA
Farinata is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying.
Provided by Chef John
Categories Side Dish Beans and Peas
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
- Preheat oven to 500 degrees F (260 degrees C).
- Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
- Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
- Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 15.1 g, Fat 12.3 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 482.7 mg
SOCCA (FARINATA)
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
- Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
- Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
- Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 2 grams
LIGURIAN FARINATA (SAVORY ITALIAN PANCAKE OR FLATBREAD)
Every Italian region has its comfort food, its local dish imbued with memories, tradition, and nostalgia. In Liguria, the region flanking Genoa along Italy's northwest coast, that dish is Farinata. A deceptively simply street food, Farinata is somewhat like a large chickpea crepe. Crisp and golden on the top, soft and moist on the inside, glistening with fragrant olive oil on the bottom, Farinata is a finger-lickin' food that nourishes the soul. Farinata, just like pizza, can be stuffed or garnished with any vegetable, cheese, or sauce; Or it can be eaten plain, right out of the oven! Thanks to the Fabulous Food, Fun & Friends #1 Game for aiding in finding and bringing this fabulous recipe to light!!! Parchment paper will help keep this from sticking.
Provided by NcMysteryShopper
Categories Breads
Time 23m
Yield 1 Farinata, 1 serving(s)
Number Of Ingredients 6
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.
FARINATA (SOCCA)
Farinata is an Italian chickpea flour flatbread recipe also known as "socca".This is a simple recipe, made by mixing together chickpea flour and extra virgin olive oil, then baking it in the oven for about 20 minutes.
Provided by Nico
Categories Breads Side dish Starter
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the oven to 480°F or 250°C. Add chickpea flour, salt, and water to a bowl and blend with an immersion blender for 3 to 5 minutes till completely smooth. You can also use a regular blender. With a spoon, remove some of the foam from the top of the chickpea batter. We do this because the foam tends to burn in the oven.
- Add the oil to the baking sheet and spread it out evenly.You could use baking paper instead of oil on the baking sheet, but in that case, you'd have to add the oil to the batter. The thing is, a socca without oil is not going to be good.
- Gently pour the chickpea batter into the center of the pan or skillet, but first over a spoon and not pour directly into the pan. Pouring directly from the bowl into the pan will displace the oil, and the socca will stick.
- Bake at 480F (250C) for 10 minutes, then set your oven to grill mode and grill the farinata for another 10 minutes. It should be well cooked, golden and crispy on top, and soft and smooth on the bottom.
- Remove from oven, sprinkle with freshly ground black pepper and serve.Farinata is best eaten hot, right out of the oven.
Nutrition Facts : Calories 107 kcal, Carbohydrate 9 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Fiber 2 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
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