Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chickpea farinata (pancake). It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Farinata is a favorite dish served up and down the coast of seaside Liguria. The rustic recipe features chickpea flour, extra virgin olive oil, and herbs, then blistered into a pancake, and finally showered with fresh black pepper. For the perfect appetizer or snack, serve with crisp white wine and a few chunks of aged cheese. Today farinata takes on different names in different areas: In the Savona area, it is called turtellassu.; In the La Spezia area, fainá.
Chickpea Farinata (Pancake) is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are fine and they look wonderful. Chickpea Farinata (Pancake) is something that I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook chickpea farinata (pancake) using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Chickpea Farinata (Pancake):
- Make ready 1 cup besan (gram) flour
- Get 1 cup water
- Make ready 1/4 tsp salt
- Get Black pepper
- Prepare Garlic powder (optional)
- Take 1 tbsp olive oil
Unlike more delicate wheat-based breads and pastries, a farinata is made up of boldly flavored ingredients, so freshness is important here. Like all other unrefined flours, chickpea flour is best. The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard. The second and third times were just as bad.
Instructions to make Chickpea Farinata (Pancake):
- Whisk all the ingredients together in a bowl and leave to stand for at least an hour but ideally overnight.
- Add a little oil to a large frying pan, pour in the mix and cook over a medium heat until you can see the edges forming up and setting.
- Flip the pancake to brown and set on both sides. Top with whatever you like!
The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard. The second and third times were just as bad. Only after I'd dismissed it as an inexplicably terrible product of the Italian kitchen did I finally taste the real thing, and then I understood why people loved it so much. Savory, custardy, and simple in the best possible way, it's also dead easy. The first time I tried farinata, the baked chickpea pancake from Italy, it was dry as particleboard.
So that is going to wrap this up with this special food chickpea farinata (pancake) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
