Farinata is essentially a pancake made of chickpea flour. It comes from Genoa, but is found in various parts of Italy and is very similar to the French dish socca. The texture of a farinata is somewhere between flat-bread and flaky pastry with a rich taste from the olive oil and the chickpea flour.
Yield: 4 servings
While this recipe takes minimal effort to prepare and cook - it does require some forward planning because you have to make the batter at least a couple of hours in advance.
In some areas, it's common to include rosemary in the ingredients. I sometimes like to add a little lemon juice to the batter.
|Per 100g||Serving (159g)|
|of which saturates||1.7g||2.6g|
|of which sugars||3.1g||4.9g|
Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.