The white farinata with onions is a typical dish prepared in Liguria, more precisely in the city of Savona.
If you’ve never tasted it and want to try this variation compared to the classic one made with chickpea flour, follow the steps below and let’s make it together.
Crispy on the surface and soft inside, you’ll find it delicious.
If you love preparing savory dishes, pies with puff pastry, I leave you some suggestions right below:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see the ingredients we need to prepare white farinata with onions
- 1.5 cups flour (zero, double zero, type 1, all are fine)
- 1 teaspoon fine salt
- 2.1 cups water
- 2 tablespoons extra virgin olive oil
- 2 red onion
Tools
- 1 Baking pan
- 1 Pitcher
- 1 Spoon
- 1 Hand whisk
Steps
First, weigh the water, flour, and salt.
To make the white farinata with onions, you can use a white flour like type zero, double zero, one, basically, whichever you prefer.
Once you’ve weighed the ingredients, take the whisk and dissolve the salt in the water inside a pitcher.
Gradually add the flour and keep stirring to avoid lumps.
You should get a smooth batter.
Take the onions and slice them thinly, pour them into the pitcher and mix.
Take this mixture and put it in the fridge, it should rest for at least 7/8 hours.
Every two or three hours, take the mixture from the fridge and give it a stir.
If you are out of the house, you can skip this step.
After the resting time, grease the pan well with a brush, which you’ll heat in the oven for about ten minutes.
Meanwhile, add two tablespoons of oil to the mixture and mix.
Pour the batter into the hot non-stick pan.
Be careful with this step, I do it by leaving the pan directly in the oven because otherwise the liquid batter might spill while transporting the pan to the oven.
Bake at 400 degrees Fahrenheit, for about 40 minutes. Check that it has set and cooked before removing from the oven.
SUGGESTION: I won’t hide from you that if you had a copper pan the farinata would come out even better, however, a good non-stick text well greased at the bottom, will be perfect.
All that’s left is to wish you bon appétit
If there’s any farinata left over?
You can store it in the refrigerator and the next day, reheat it and enjoy it again.
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