Wheat flour farinata with onions is a Ligurian specialty.
If you think farinata is only made from chickpeas, it’s because you haven’t tasted the farinata of Savona in its most surprising version: white farinata with onions!
This specialty, also known as durum wheat farinata or wheat farinata, is a real surprise that brings my Liguria to the table.
In Savona, it is affectionately called white farinata of Savona, and it stands out from everything I’ve tried so far: light, fragrant, and with a delicate taste that wins you over from the first bite.
The base of this recipe is the batter, a kind of liquid white farinata made of water and flour that, after resting, transforms during cooking into a thin and soft sheet with crispy edges.
And the onions make it truly irresistible!
Ideal to enjoy hot, perhaps just like in the alleys of Savona. An ancient tradition you can easily bring home today, with genuine ingredients and an easy process that will make you feel a bit Ligurian inside.
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- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 4 Hours
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for durum wheat farinata
- 1 cup all-purpose flour
- 1 3/4 cups water
- 2 3/4 tbsp extra virgin olive oil
- 2 red onions
- to taste fine salt
Tools
- 1 Bowl
- 1 Whisk
- 1 Baking pan
- 1 Mandoline
Steps to prepare wheat farinata
To prepare the delicious white wheat farinata, start by preparing the batter.
In a bowl, pour the flour and water, the ratio should always be 1 to 3, and the salt
Stir vigorously with a hand whisk until you obtain a smooth batter and let it rest for about 4 hours. During the first hour, stir it several times to ensure the flour doesn’t settle at the bottom.
After the resting time, thinly slice the onion with a mandoline
then add the onion to the batter and add the extra virgin olive oil. If you like, you can also add pepper.
Grease a 11.8 in pan, preferably copper, but if you don’t have one, a normal baking tray will do, and pour the mixture, evenly distributing the onions over the entire surface.
Bake at 482°F for about 20 minutes, until it is nicely browned with crispy edges.
Serve hot to enjoy it best, cut into wedges or squares.
For air fryer cooking mode, cook for 10-12 minutes at 392°F. Check the browning and the degree of cooking at the center.
If necessary, continue for a few more minutes until the surface is well browned and the center is set.
If it’s not browned enough, cook for a few more minutes
Storage and Tips
Wheat farinata is best served hot, with crispy edges and a soft center.
If there’s any leftover, store it in the refrigerator covered with plastic wrap or in an airtight container for a maximum of 1–2 days.
Reheat in a static oven at 356–392°F for 5–8 minutes, or in a hot non-stick skillet without oil, 2–3 minutes per side.
Reheat in a static oven at 356–392°F for 5–8 minutes, or in a hot non-stick skillet without oil, 2–3 minutes per side.
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FAQ (Frequently Asked Questions)
Can it be made with other vegetables?
Yes
What other vegetables can I put instead of onions?
You can put zucchini, leeks, or potatoes
