📝 About This Recipe
Originating from the rugged coast of Liguria, Farinata di Ceci is a masterpiece of Italian simplicity, transforming humble chickpea flour into a silky, custard-like pancake with a shattered-glass crispy crust. Traditionally baked in massive copper tins, this ancient street food offers a nutty, savory profile accented by high-quality olive oil and aromatic rosemary. It is naturally gluten-free, protein-rich, and carries the smoky essence of a Mediterranean hearth in every bite.
🥗 Ingredients
The Batter Base
- 300 grams Chickpea flour (sifted to remove any lumps)
- 900 ml Water (room temperature)
- 10 grams Fine sea salt (adjust to taste)
The Emulsion and Flavor
- 80 ml Extra virgin olive oil (high quality, cold-pressed)
- 2 sprigs Fresh rosemary (needles stripped and finely chopped)
- 1 teaspoon Black pepper (freshly cracked)
For the Pan
- 3 tablespoons Extra virgin olive oil (for greasing the baking tin)
👨🍳 Instructions
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1
In a large mixing bowl, add the sifted chickpea flour. Slowly pour in the water while whisking constantly to prevent the formation of lumps.
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2
Once the mixture is smooth and has the consistency of heavy cream, whisk in the fine sea salt until fully dissolved.
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3
Cover the bowl with a clean kitchen towel and let it rest at room temperature for at least 4 hours, though 8 to 12 hours is ideal for better digestibility and texture.
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4
During the resting period, use a spoon to skim off any white foam that rises to the surface; this ensures a clear, clean-tasting Farinata.
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5
When ready to bake, preheat your oven to its highest possible setting, ideally 475°F to 500°F (250°C). Place a 12-14 inch heavy-duty copper or cast-iron pan inside to heat up.
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6
Give the rested batter one final whisk. Stir in the 80ml of extra virgin olive oil and half of the chopped rosemary.
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7
Carefully remove the hot pan from the oven. Pour the remaining 3 tablespoons of olive oil into the pan, swirling to coat the bottom and sides evenly.
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8
Pour the batter into the hot pan. The batter should be about 1/2 to 1 centimeter thick; any thicker and it will lose its characteristic crispness.
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9
Use a wooden spoon to gently swirl the oil from the edges toward the center to create a marbled effect on the surface.
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10
Place the pan on the lowest rack of the oven for 10-12 minutes to set the bottom crust.
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11
Move the pan to the top rack and bake for another 10-15 minutes, or until the top is deep golden brown with some dark, charred spots.
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12
Remove from the oven and immediately sprinkle with the remaining rosemary and a generous amount of freshly cracked black pepper.
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13
Let the Farinata sit for 5 minutes to firm up before slicing it into irregular wedges or squares.
💡 Chef's Tips
The long resting time is non-negotiable; it allows the flour to fully hydrate and prevents a 'beany' raw taste. Always use a heavy metal pan; copper is traditional, but cast iron is a fantastic modern substitute for heat retention. If your oven has a broiler setting, use it for the last 2-3 minutes to achieve those iconic charred leopard spots on top. Ensure your chickpea flour is fresh; old flour can develop a bitter aftertaste that ruins the delicate balance of the dish. Don't be shy with the oil; the Farinata essentially 'fries' in the pan to create the crispy exterior.
🍽️ Serving Suggestions
Serve hot with a chilled glass of Vermentino or a dry Ligurian white wine. Pair with a side of stracchino or crescenza cheese for a creamy, tangy contrast. Accompany with a simple salad of bitter greens like arugula or radicchio dressed in lemon vinaigrette. Incorporate it into an antipasto platter alongside marinated olives and thinly sliced mortadella. Enjoy it the traditional way: wrapped in a piece of paper as a handheld street snack.