Farinata (Herbed Chickpea Flour and Onion Pancake)
Farinata is a popular street food from the Ligurian coast surrounding Genoa, Italy, to the French Côte d’Azur, where it’s called socca. Typically a humble pancake built on only chickpea flour, water, olive oil and salt, it’s inexpensive, gluten-free and suitable for vegans. It can be very thin, highlighting its crispy, golden exterior, and is usually eaten plain or with a simple side of cured meats. This version is thicker, showcasing its creamy herbed interior, and topped with an array of garnishes for a more substantial dish and a plant-based alternative to a frittata. (For an even heartier meal, top with roasted vegetables, such as broccolini.) Thyme, sumac and sesame oil are not traditional seasonings — unlike rosemary, fennel seed or sage — but they recall za’atar and meld with the chickpea flour and olive oil.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1 ½cups/150 grams chickpea flour
- 8tablespoons/120 milliliters extra-virgin olive oil
- Scant 2 cups/450 milliliters warm water
- 1teaspoon toasted sesame oil
- 1teaspoon dried thyme
- ½teaspoon ground sumac
- 1teaspoon fine sea salt
- Freshly ground pepper
- 1small red or yellow onion, peeled, halved and very thinly sliced
- Optional toppings: handfuls of fresh arugula, a drizzle of tahini or sliced feta, olives or capers, halved cherry tomatoes
Instructions
Step 1
In a large bowl, whisk the chickpea flour with 4 tablespoons/60 grams olive oil, plus the water, sesame oil, thyme, sumac, salt and 1/8 teaspoon pepper. Set aside the batter. For best results, let rest at room temperature at least 1 hour (this gives the chickpea flour a chance to hydrate, producing a softer, creamier farinata), or cover and refrigerate for up to 24 hours.Step 2
Place a 10-inch skillet (preferably cast-iron) on the oven’s bottom rack; heat the oven and skillet to 500 degrees for at least 15 minutes.Step 3
Carefully remove the hot cast-iron skillet from the oven. Add the remaining 4 tablespoons/60 grams olive oil to the skillet. Swirl to coat the inside of the pan. Scrape the batter into the pan; it should sizzle. Oil will rise to the top of the batter. Use a fork to lightly and quickly whisk it into the batter, without scraping the bottom of the pan. Sprinkle onion slices over the batter in an even layer without completely covering it. Remember that the skillet’s handle is still hot and put the skillet back on the oven’s bottom rack and bake until the surface of the batter is spotted, golden and dry, and the onion slices are very dark in spots, 25 to 30 minutes.Step 4
Let the farinata rest to firm up as it cools slightly, 5 to 10 minutes. Slice the farinata into wedges and serve warm, topped with any of the optional toppings.Step 5
Wrap leftover farinata in aluminum foil. Refrigerate for up to 2 days. Reheat in a 375 degree toaster oven or oven until warm.