Farinata

Farinata

By
From
Mark Hix On Baking
Serves
6-8
Photographer
Jason Lowe

This is one of the tastiest and simplest things I've eaten for a long time. While it's best cooked in a brick oven to give it that authentic wood-fired flavour, I've had good results with my domestic cooker too. To change it up, try adding a few sliced onions or shallots to the mixture, or scatter over a few rosemary needles or other woody herbs before cooking in the oven.

Ingredients

Quantity Ingredient
1 litre water
2 teaspoons salt
300g chickpea flour, sifted
30ml extra virgin olive oil, plus extra for frying

Method

  1. Put the water, salt and chickpea flour into a bowl with the olive oil and stir with a whisk to form a thick batter. Let the mixture stand at room temperature in a warmish place for at least 4–5 hours or, better still, overnight. (This will allow the mixture to start fermenting which gives it its light, airy texture.)
  2. Preheat the oven to 220°C.
  3. Heat a large, heavy oven-proof frying pan on the stove until it is almost smoking. Cover the bottom generously with olive oil and pour in the mixture to a depth of no more than 6 mm, turning the pan as you pour it to coat the bottom evenly. The mixture will begin to bubble. Transfer the pan to the oven and cook for 10–12 minutes until the farinata has set and the edges are crispy. Remove from the pan, and repeat with the rest of the mixture. Serve warm, either on its own as a snack, or with some mixed antipasti or cheese.
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