Farinata - Antipasti
Farinata is a true speciality from Liguria, where it was created more than 2000 years ago.
In other regions of Liguria, the dish is known under various names: “Frisciolata”” in Imperia, “Socca” in Ventimiglia, “Turta” in Alassio and “Turtellassu” in Savona.
In each region, the classical recipe is extended by certain ingredients, such as onions, pumpkin or herbs.
Farinata used to be primarily a dish for the poorer folk that where not able to afford expensive food. It was eaten with cheese in place of bread. Today it is enjoyed by anyone at any time: whether as a snack, while strolling through the town; as a side for a soup or with vegetable dishes!
Ingredients for one flat bread:
250g chickpea flour
1 litre water
Place the chickpea flour in a bowl. Add water one bit at a time and mix well each time. Be careful not to allow lumps to form. If this should happen, pass through a sieve to remove the lumps.
Cover the dough and leave to rest at room temperature for 4 – 5 hours. If any foam has formed on the dough, remove it.
Salt the dough and stir in half a glass of olive oil.
Preheat the oven to 240°C and warm up a cast iron frying pan in it. Put some olive oil into the pan and pour in the dough. It should not be more than 2cm high.
Bake for half an hour, until the farinata is golden brown in colour, then switch on the grill and bake for another 15 minutes.
Now season with salt, pepper and chopped rosemary and enjoy warm.