Farinata
This is one of the few recipes for which I ask you to buy a $10 scale because the measurements need to be accurate, but it’s worth it. Farinata (essentially a chickpea pancake) is a more recent obsession of mine. As such, I’ve spent the better part of the past year perfecting my recipe at home. The edges are crispy with a soft, almost custard-like, center, which leaves you with a difficult choice between which texture you like best. This is clearly not a dairy- or gluten-free cookbook, but this recipe (excluding the optional cheese addition) happens to be both.
Ingrediënten
Serves 4
- 120 grams chickpea flour
- 3 grams salt
- 360 grams tepid water
- 45 grams extra-virgin olive oil plus more for coating the pan
- Freshly ground black pepper
- Flaky sea salt
- Finely grated Parmigiano-Reggiano Pecorino Romano, or soft Gorgonzola dolce (optional)
Instructies
- It helps to know: This recipe requires a scale and a shallow pan 10 to 12 inches wide.
- A paella pan, cast-iron skillet, or crêpe pan works well.
- Sift the chickpea flour into a large bowl, then sift into another large bowl once more (it’s very important to remove any lumps and sifting twice usually does the trick).
- Sift in the salt and stir to combine.
- Add 180 grams of the tepid water and whisk until smooth.
- Add the remaining 180 grams tepid water and whisk until a very thin batter forms that is smooth and free of any lumps.
- Set the bowl aside, uncovered, at room temperature for 1½ hours to let the batter hydrate.
- Preheat your oven to 450°F.
- A layer of foam will have risen to the surface of the dough.
- Skim off and discard the foam, then whisk in the olive oil and pepper to taste (I like a lot).
- Add enough olive oil to the pan to fully coat the bottom.
- Carefully slide the middle rack partly out of your oven and place the pan on the rack.
- Pour the batter into the pan without removing the pan from the rack—you want to move the batter as little as possible once it’s poured.
- Sprinkle a generous amount of flaky sea salt across the top, then slide the rack back into your oven, being careful to disturb the pan as little as possible.
- Bake until the top is nicely browned, 14 to 16 minutes.
- Remove the pan from your oven and let the farinata cool for 3 minutes.
- Top with Parmigiano-Reggiano or Pecorino Romano to taste.
- Or, if you’re feeling decadent, spread some soft Gorgonzola dolce on top.
- Carefully slice the farinata into 4 pieces in the pan like a pizza and treat it as a thick crêpe, eating it with your hands (like me) or with a fork and knife.
- Pairs well with “Shake Your Hips” by Slim Harpo
