La Farinata: authentic Italian recipe

Written by on March 19, 2021 in Gastronomy, Recipes

Farinata di ceci with rosemary - La Farinata: authentic Italian recipe

La Farinata Genovese – authentic Italian recipe

La Farinata (or Cecina, Socca, Fainá) is a typical street food from Liguria, but you can find it all over Italy. It originated in Genoa and later became a typical food of the Ligurian coast, spreading also further afield to Nice, Sardenia and Isola d’Elba.

This traditional Ligurian dish is a simple, oven-baked flatbread made only with chickpea flour, water, extra virgin olive oil, and salt. Its origins can be traced back to Roman times. It is cheap and cheerful like his local street-food rival, the focaccia.

How to prepare La Farinata at home? Normally it is baked in a wood fired oven but we can do it easily at home by cranking up the oven to its maximum temperature. You will need a shallow baking tin of 38-40 cm diameter, if you have it copper that is the best as it is an excellent heat transmitter. But if not a simple pizza tin is good too.

baking in the wood oven the farinata di ceci

Ingredients for 3 tins of Farinata

500 g chickpea flour, 1.5 litre of water, 300 ml of olive oil, 1 tsp of salt, fresh rosemary (optional).

How to prepare La Farinata

Pour the water in a saucepan and add the salt. Mix it well and then add the chickpea flour. Use a mixer to blend it all very well into a batter, avoiding any lumps. Add the rosemary if you are using it and mix it in. Then leave the batter to rest for 2-3 hours. I normally prepare the batter in the morning if we make the Farinata for lunch.

Preheat the  oven to the highest temperature 220 – 240 C.

If on the surface of the batter there is foam, you need to remove it. Grease the baking tin slightly and preheat it in the hot oven. This step is very important! That was one of my mistakes when I prepared it the first time… and as a result it all stuck to the bottom. Pour in 100 ml of oil and then 1/3 of the batter. You can check if it is the right amount of batter by sticking in a toothpick and measure the thickness. It should be about 3-4 mm only.

With a wooden spoon mix the batter well with the oil. That will also help it not to stick. Never put oven paper or any lining under the batter as the Farinata will stick on it and will not get crispy. I made that mistake too…

Bake it in the top part of the oven for about 18-20 mins. If you have the grill option in your oven, you can use that also at the same time. Repeat the same method 2 more times.

You can also sprinkle it with some black pepper, or fresh herbs like rosemary, chives etc.

Buon Appetito!!

slices of Farinta - La Farinata: authentic Italian recipe

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