FARINATA CON CIPOLLE E PEPE NERO or CHICKPEA FARINATA WITH ONION AND BLACK PEPPER

farina di ceci

The other week , Helen of Beyond Salmon posted a recipe of a dish that I had completely forgotten, the typically Ligurian dish farinata. It is something that could be called a chickpea foccaccia if it wasn’t too thin and not bready enough or a chickpea pancake if it wasn’t too thin. Well that depends on how you make your pancakes, mine are quite thin. Anyway, what I wanted to say with this is that farinata is just a farinata, so simple to make and so tasty and good to eat. Helen posted an excellent recipe of plain farinata and she asked me if I knew any other recipe that I could share and now I have finally got round to check it up and actually make it and boy am I happy! Let’s put it this way, today is not a good day, it’s grey and gloomy outside, I’m grey and gloomy inside but this yellow farinata managed to spread some light in my life!
I have been looking in some of my cookbooks of regional cooking and I found this variation on the theme, this is supposed to be the way they make it in San Remo. But as these cookbooks have the annoying habit of not giving any concise measures, you can always steer over to Helen and use her recipe if you feel insecure. I use a recipe from Ricettario della cucina regionale italiana, ‘edited’ by Paolo Petroni.

onion

FARINATA CON CIPOLLE E PEPE NERO or CHICKPEA FARINATA WITH ONION AND BLACK PEPPER

250 g/8,8 oz chickpea flour
Water
Salt

Olive oil
1 finely chopped onion
Freshly ground black pepper

– Put the chickpea flour in a large bowl and add some salt and water while stirring. It should be quite liquid, like the batter for crepes. Leave it for 12 hours.
– Now you take a large roasting pan (or whatever it can be called), I used one that is 29x 40 cm/11,5 15,7 in, and pour some olive oil into it. Not too much, 3-4 tblsp should be enough.
– Pour the batter into the pan and stir it so that the olive oil and the chickpea batter is mixed.
– Chop the onion very finely and sprinkle it on top of the batter. Grind some black pepper over it and bake it in a pre-heated oven (225°C/440°F) for 20 minutes, it should be crispy and golden.
– Cut it into lozenges and eat them tepid.

farinata

L