Cooking up a storm with Farinata
Farinata is a recipe revered in Italy and many Mediterranean countries, both now and for many thousands of years, it has been a favourite of mine. Since discovering this recipe, I have refined it a little to suit my lifestyle and kitchen.
This is such an easy recipe to make, you cannot help but create a success every time, and all that is required are a few ingredients. Basically, chickpea flour, water, a good olive oil, salt and flavouring, and that's it, simple but very effective and positively delicious. Mixed in a bowl and cooked in a heavy pan or skillet, simple and easy, then within no time, you have a beautiful Farinata.
Traditionally, in Italy Farinata is made with the addition of the herb rosemary, though if you prefer, why not try substituting this with another herb of your choice. The key is to use a herb that is hard (such as rosemary) and has a suitable level of natural oils. This will help to impart the flavours you are looking for and make this recipe your own, through a few simple alterations.
- Mixing bowl
- Fry pan
- 150 gm Chickpea flour - Besam
- 300 ml Water
- 45 ml Olive Oil - EVO
- Rosemary - picked
- Mix together the water, oil and salt.
- Then add the flour and mix together well.
- Allow to sit in a warm climate for 2 to 24 hours (the longer the better)
- Heat some olive oil in a cast iron pan, when almost smoking add enough batter to cover the base to a thickness of 2cm. Scatter some of the rosemary over the surface and allow to sink in.
- Allow to cook for several minutes, then place the pan in a preheated oven at 180c for 10 minutes.
- Remove from the oven and serve.
If there is a recipe you would like to learn, and cannot find anywhere, on the internet or by asking your contacts, feel free to give us a try, we would be more than happy to help. With our contacts you never know what we will be turning up, plus I am sure the new recipe will be a great addition to our ever growing collection.