White farinata is a variant of the Genoese farinata, originating from the Levante Ligure and made with chickpea flour 🙂
White farinata, on the other hand, originates from the Ponente Ligure, also known as Savona farinata, and is made with all-purpose flour.
The procedure and ingredients are the same as the Genoese one: flour, water, oil, and salt.
I love farinata and now I always make it at home because it is not difficult; you just need to pay attention to a few small details.
I have always made the Genoese one because living in the province of Genoa, it is customary to enjoy this.
This time, however, I wanted to try the Ponente one too.
White farinata is also very thin and is enjoyed hot right out of the oven.
Before baking, you can add flavor by topping it with very thin slices of onion or with oregano or rosemary.
If you want to try it too, here’s my recipe below.
And why not try the Genoese one too?
Here it is below along with 2 other typical recipes 😉
- Difficulty: Easy
- Cost: Affordable
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 13.5-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 271.88 (Kcal)
- Carbohydrates 44.75 (g) of which sugars 1.06 (g)
- Proteins 6.88 (g)
- Fat 8.60 (g) of which saturated 1.17 (g)of which unsaturated 0.00 (g)
- Fibers 1.38 (g)
- Sodium 1,462.30 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for white farinata
- 2 cups all-purpose flour
- 3 cups water
- 2.5 tbsps extra virgin olive oil
- 1/2 tsp salt
Steps for white farinata
In a large bowl, pour the all-purpose flour, add the water gradually, stirring frequently with a wooden spoon to avoid lumps.
Add the oil and salt.
Cover with a lid and let rest at room temperature overnight.
The next day, before lunch, preheat the oven to the highest temperature (I use 480°F) with the grill function and heat the pan.
Then take out the pan and pour the previously stirred mixture with the wooden spoon.
Bake and cook for about 20 minutes or until a light crust forms on the surface.
Serve immediately hot, cut into slices.
Want to stay updated on the latest news? Visit my Facebook page and become a fan. You can also find me on Instagram, Twitter and Pinterest
