The Genovese chickpea and onion farinata is not just a dish: it’s a small act of love towards Ligurian tradition, towards authenticity and genuine taste.
With this farinata recipe, you can bring to the table a simple and intense flavor that respects humble ingredients like chickpea flour, water, extra virgin olive oil, salt, and onions.
The baked chickpea farinata is crispy on the outside and soft inside, perfect as an appetizer or a light main dish.
It is a rich and healthy dish. Chickpea flour is very nutritious: it contains vegetable proteins, fibers, vitamins, and minerals, and it is naturally gluten-free.
It is light and digestible, economical and easy to prepare.
The farinata, also called cecina, can be enjoyed as a snack in the afternoon, or as an appetizer or second course.
In Liguria, there are small taverns where it is prepared at any hour of the day, and they are a must-stop when walking through the city center.
Follow step by step on how to make the farinata recipe and in the meantime, I also recommend
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Genovese farinata
- 3/4 cup chickpea flour
- 1 1/4 cups water
- 4 tbsps extra virgin olive oil
- to taste fine salt
- 2 Tropea onions
Tools
- 1 Bowl
- 1 Whisk
- 1 Mandoline
- 1 Baking Pan
Steps for the Genovese farinata
In a large bowl, sift the chickpea flour.
Add the water gradually, mixing with a hand whisk to avoid lumps. Mix until you get a homogeneous batter. Cover with plastic wrap and stir occasionally so that the chickpea flour does not settle at the bottom and let it rest for a few hours, if possible overnight.
After the resting time, thinly slice the onion with a mandoline and add it to the batter. If you like, sprinkle with black pepper or aromatic herbs, mix, and pour the extra virgin olive oil.
Preheat the oven to 425-445 degrees Fahrenheit.
Grease a 30 cm baking pan, the ideal would be a copper baking pan, and pour the mixture.
Level it evenly and bake in a static oven for about 20 minutes, or until golden.
For a crispier top, you can turn on the grill in the last 2–3 minutes, watching carefully.
Remove from the oven and let rest for a few minutes. Cut into wedges or squares and serve hot.
You can cook it in air fryer mode at 400°F for 12-15 minutes and enjoy from Barbara
Storage
The Genovese farinata, if consumed within 6–8 hours, can be left covered with parchment paper at room temperature. Before enjoying, I recommend heating it.
In the fridge, it lasts up to 2–3 days.
To enjoy it hot, reheat in the oven at 350°F for 5 minutes or in a non-stick pan with a drizzle of oil.
In the freezer
Cut into portions, wrap each piece in parchment paper or plastic wrap and then in a freezer bag.
It lasts up to 1 month.
To consume, thaw in the refrigerator and reheat in the oven or air fryer until crispy.
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