Farinata is a typical dish of my area, Western Liguria, specifically from Sanremo
It is a sort of flatbread made with chickpea flour, water, Taggiasca olive oil, and salt. This simple combination of ingredients is transformed into a delicious and nutritious dish thanks to its baking process. It presents with a crispy crust and a creamy heart.
It is widely appreciated both in the Ligurian region and beyond its borders, becoming a delicacy enjoyed worldwide.
The chickpea farinata recipe is easy to prepare, requiring very few ingredients with a unique flavor.
Chickpea flour is the main ingredient of this preparation. It is obtained from grinding dried chickpeas and is gluten-free
Water is mixed with chickpea flour to create a liquid batter enriched with scallion leaves that give it an extra boost. The consistency of the batter should be fluid enough to be easily poured onto a baking tray.
Extra virgin olive oil is essential. It is used both to grease the baking tray before pouring the batter and in the batter itself. Taggiasca extra virgin olive oil gives the farinata a rich and distinctive flavor.
Salt is the only essential seasoning for chickpea farinata. It adds flavor and balances the taste of chickpea flour.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Sanremo Chickpea Farinata Recipe
- 1 1/4 cups chickpea flour
- 2 cups water
- 3 1/2 tbsps extra virgin olive oil
- to taste salt
- 2 scallions
Tools
- 1 Bowl
- 1 Electric whisk
- 1 Baking tray Copper
Steps to Prepare Sanremo Chickpea Farinata
In a bowl, place the chickpea flour, water, and salt. Using the electric whisk, work it for about 10 minutes. A trick I use, and I share with you, is to pour the mixture into an empty plastic bottle, close it with the cap, and shake it vigorously every half hour for at least 4/5 times. After that, let it rest for at least 6 hours.
The ideal baking should be done in a wood-fired oven in a copper tray, but it can also be done in the electric oven with a pizza pan.
The indicated quantities are for a 30 cm tray.
After the resting time, add the finely chopped green leaves of the scallions and the Taggiasca extra virgin olive oil to the batter and mix.
Grease the copper tray well and pour the mixture, baking for about 20 minutes at 392°F (200°C) on the central rack of the static oven. Bake until golden and crispy on the surface. In an air fryer at 392°F (200°C) for approximately 12-14 minutes, until golden
Once cooked, the chickpea farinata is cut into portions and served hot. It is traditionally accompanied by freshly ground black pepper and can be eaten on its own as a snack, as it is sold by bakers and taverns, or as a side dish or appetizer.
Notes and Storage
Notes and Storage
For larger trays, keep in mind, 1 part of chickpea flour : 3 parts of water. This means that, for example, for 250 g of flour use 750 ml of water.
The farinata can be stored in the fridge, and before serving, I recommend reheating it in the oven for a few minutes.
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