Best Farinata A Savory Healthy Italian Pancake Recipes

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!

FARINATA (ITALIAN CHICKPEA PANCAKE) RECIPE

Steps:

• Preheat oven to 550°F (290°C) and position oven rack in second position from top. If you have a pizza stone or baking steel, set it on the rack (it will help crisp the farinata from below, but isn't required).
• Turn on broiler. Set skillet on pizza stone or baking steel, or on the oven rack if not using a stone, and cook until farinata has just set, no longer jiggles, and is browned all over, about 11 minutes.
• Let farinata cool slightly until set. Eat warm or at room temperature.

HOW TO MAKE FARINATA

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.

FARINATA: A SAVORY HEALTHY ITALIAN PANCAKE

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.
• ake 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 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.

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.