Ligurian Chickpea Pancake Farinata Food

SOCCA (FARINATA)

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.

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.