FARINATA (LIGURIAN BREAD/SNACK)
Adapted from Mark Bittman's recipe in the New York Times. Note that this makes approximately 6 farinata - it really depends on the size of the skillet you use and how thick or thin you end up liking them.
Provided by evelynathens
Categories Breads
Time 50m
Yield 3 farinata (approximately)
Number Of Ingredients 4
Steps:
- Whisk chickpea flour, salt, and water until no lumps remain. Whisk in 2 tblsps olive oil. Cover and set aside at room temperature overnight.
- Preheat oven to 450°F.
- Put a well-seasoned cast iron (or non-stick) skillet in the oven to warm up for 5 minutes. Add a little olive oil to the skillet (enough to generously coat the bottom) and return to the oven for 2 more minutes.
- Whisk the batter well before using. Pour in enough batter to cover the bottom of the skillet and form 3mm thick layer (about 3 times the thickness of a crepe). The batter will sizzle. Place the pan in the oven, and cook until the pancake is dry on top and solid in the center when you nick it with a knife, about 12 minutes.
- Carefully remove farinata to a plate, add more oil to the pan and repeat with the rest of the batter. Serve as soon as farinata is out of the pan, or put on a cookie sheet in one layer and warm up in the oven after you finish the batter.
- Cut into wedges and serve as a snack. Or fill with all kinds of savory goodies like a crêpe.
Nutrition Facts : Calories 198.2, Fat 11.1, SaturatedFat 1.5, Sodium 1185.3, Carbohydrate 17.7, Fiber 3.3, Sugar 3.3, Protein 6.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love