Top Rated Farinata Recipes

by
Michela Larson
Farinata is a thin chickpea cake typically cooked in a wood-burning oven. In Liguria, bakeshops put signs in their windows announcing the time that the farinata will be ready, and customers line up to buy it. It's a perfect snack when eaten like a piece of pizza on waxed butcher paper.
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by
evelyn/athens
Adapted from Mark Bittman’s recipe in the New York Times. Note that this makes approximately 6 farinata - it really depends on the size of the skillet you use and how thick or thin you end up liking them.
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by
pip
The "farinata" is like a "secondary pizza" used to go with the regular pizza which is made of chickpea flour and seasoned with pepper, sometimes dried onions, a bit of parmessan, etc. Easy to make and definitely worth trying.
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by
Peggy Knickerbocker, Reed Hearon
Ever since R.C Van Dyne from Wilmington, NC tasted farinata in Alessandria, Italy, he has been wanting to make it. We obtained this recipe from Rose Pistola restaurant in San Francisco, where they serve their own farinata. Farinata is a thin, crisp, pizzalike pancake made from chick-pea flour. When we called Rose Pistola, we were thrilled to learn that the recipe had already been reworked for the home cook by Peggy Knickerbocker, coauthor with chef Reed Hearon of The Rose Pistola Cookbook: 140 Recipes from San Francisco's Favorite North Beach Restaurant (out October, 1999 from Broadway Books). The following recipe makes three farinata, but they must be baked one at a time. We suggest opening a bottle of wine, hanging out in the kitchen with friends, and eating the farinata as they come out of the oven. For best results, use a 10-inch seasoned cast-iron round griddle, about 3/8-inch deep, that can hold about 1 cup batter. Farinata can be made in a regular cast-iron skillet, but it won't be quite as crisp or easy to remove.
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by
Rocco DiSpirito
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by
Anonymous
Ingredients: 2 1/2 cups tepid water 2 teaspoons salt 2 cups chick pea flour 1/2 cup olive oil plus 2 tablespoons olive oil 2 tablespoons finely-chopped rosemary leaves 2 tablespoons freshly-ground black pepper Preheat oven to 375 degrees.Place ...
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by
Anonymous
Ingredients: 3 3/4 cups water 2 1/3 cups chickpea flour 1 teaspoon salt 5 tablespoons extra-virgin olive oil plus more for greasing 1 large pinch freshly-ground black pepper 1 medium onion thinly sliced Put water in a large bowl. Slowly add in ...
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Gluten-Free Chickpea Rosemary Farinata 3
Ever made farinata? Well, more importantly what is farinata? I bet you’ve never made it. A specialty of Italy's Liguria region (and virtually identical to the socca of Nice), it’s a simple blend of chickpea flour, water, olive oil, a touch of sea salt, freshly ground pepper, and a bit of fresh rosemary. A protein-packed dish that is gluten-free, dairy-free, and vegan, perfect atop salads or grains.Click here to see Gluten-Free Recipes That Actually Taste Good.
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by
Reed Hearon, Rose Pistola Restaurant, San Francisco, California, Sunset SEPTEMBER 1998
Notes: Garbanzo flour is sold in many supermarkets and natural-food stores, as well as Indian and Middle Eastern food markets.
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