Fair Enough
May. 29th, 2024 09:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Farinata.
Apparently this chickpea pancake is known as "farinata" in northern Italy and "socca" in southern France. I previously made a socca recipe, but this is a different recipe, so it still counts.
120 g chickpea flour
3 g salt
360 g tepid water
45 g olive oil, plus more for coating the pan
salt and pepper to taste
grated Parm or other cheese
Sift the chickpea flour to remove any lumps. Stir in the salt to combine. Add 180 g water and whisk until smooth. Add the remaining 180 g water and whisk until a very thin batter forms that is smooth and free of any lumps. Set the bowl aside, uncovered, at room temperature for 90 minutes to hydrate.
Heat the oven to 450°. Skim off and discard any foam that has risen to the surface of the batter. Whisk in the olive oil and salt and pepper to taste (I like a lot). Add enough olive oil to the pan to fully coat the bottom. Carefully slide the middle rack partly out of the oven and place the pan on the rack. Pour the batter into the pan without moving it - you want to move the batter as little as possible once it's poured. Sprinkle some flaky sea salt across the top, then carefully slide the rack back in. Bake until the top is nicely browned, 14-16 minutes. Remove the pan from the oven and let the farinata cool for 3 minutes.
Top with cheese to taste. Carefully slice the farinata into 4 pieces in the pan and serve.
What worked: I liked it better than the Fronch version. We put sliced Brie on which was quite tasty.
What didn't: It didn't quite crisp up at the edges; at least another minute baking, possibly 3-4 more.
Will I make it again? Sure.
Apparently this chickpea pancake is known as "farinata" in northern Italy and "socca" in southern France. I previously made a socca recipe, but this is a different recipe, so it still counts.
120 g chickpea flour
3 g salt
360 g tepid water
45 g olive oil, plus more for coating the pan
salt and pepper to taste
grated Parm or other cheese
Sift the chickpea flour to remove any lumps. Stir in the salt to combine. Add 180 g water and whisk until smooth. Add the remaining 180 g water and whisk until a very thin batter forms that is smooth and free of any lumps. Set the bowl aside, uncovered, at room temperature for 90 minutes to hydrate.
Heat the oven to 450°. Skim off and discard any foam that has risen to the surface of the batter. Whisk in the olive oil and salt and pepper to taste (I like a lot). Add enough olive oil to the pan to fully coat the bottom. Carefully slide the middle rack partly out of the oven and place the pan on the rack. Pour the batter into the pan without moving it - you want to move the batter as little as possible once it's poured. Sprinkle some flaky sea salt across the top, then carefully slide the rack back in. Bake until the top is nicely browned, 14-16 minutes. Remove the pan from the oven and let the farinata cool for 3 minutes.
Top with cheese to taste. Carefully slice the farinata into 4 pieces in the pan and serve.
What worked: I liked it better than the Fronch version. We put sliced Brie on which was quite tasty.
What didn't: It didn't quite crisp up at the edges; at least another minute baking, possibly 3-4 more.
Will I make it again? Sure.
