Best Ligurian Farinata Savory Italian Pancake Or Flatbread Recipes
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!
Nutrition Facts : Calories 330 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 5 g, Protein 9 g, SaturatedFat 3 g, Sodium 81 mg, Sugar 5 g, Fat 22 g, ServingSize 10-12 servings, UnsaturatedFat 0 g
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.
ITALIAN PANCAKES
These are beautiful savoury pancakes. This was cooked by a friend of mine in home economics in high school. I normally just add in quantities by memory so have tried to guess. I hope they are fairly accurate. You can also use flavoured pasta sauces such as red wine, garlic and herbs etc. You can also use left over mince from a spaghetti bolognese.
Provided by PetaBot
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sift 1 cup flour into bowl.
- Make a well in the centre and drop in well beaten eggs.
- Gradually add 1/2 cup milk, water and 1 tablespoon melted butter, beating all the time.
- Beat until smooth then allow to stand for 1 hour.
- Grease frypan very lightly and heat.
- Pour in batter for a fairly large pancake.
- When edges are brown turn over.
- Repeat with remaining pancake batter.
- Cook mince in oil with garlic, onion and carrot.
- Add pasta sauce and cook on low for 30 minutes.
- Meanwhile in a separate saucepan melt 3 tablespoons of butter.
- Add 1/3 cup flour until bubbling.
- Add 2 cups of milk gradually, stirring continuously until thickened.
- Add cheese and set aside.
- Place pancake on plate and fill with meat sauce.
- Roll pancake up and use toothpick to hold in place.
- Repeat with remaining pancakes and mince sauce.
- Arrange on plate and spoon white sauce over pancakes.
- Serve with salad or chips or both.
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