Farinata with rossetti is a very thin Ligurian savory pie, specifically from the area of Genoa Voltri.
Rossetti are very tiny, slightly whitish transparent fish caught in the Ligurian Sea, Tuscany, and the Adriatic Sea.
This farinata used to be made with ‘bianchetti’ (commercial name for young sardines and anchovies), but today their capture is forbidden because catching such small fish prevents them from reaching adulthood, thus disrupting the reproductive cycle.
Every year in the autumn and winter, I prepare the classic farinata, which is the one without rossetti typical of the area where I live.
This year I wanted to try the one with rossetti, and I must say I liked it a lot 😀
If you can’t find rossetti, you can omit them.
Farinata with rossetti can be enjoyed as a side dish, but it can be considered a complete meal if you serve generous portions.
PS.: I recommend trying these variations as well:
- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 10 Minutes
- Portions: 12-inch diameter baking pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Farinata with Rossetti
- 1 cup chickpea flour
- 1.4 cups water
- 4 tbsps extra virgin olive oil
- 3.5 oz rossetti
- 1 tsp salt
Tools
- 1 Bowl
- 1 Baking Pan
- 1 Spoon
Steps for Farinata with Rossetti
In a bowl, pour the cold water and gradually add the flour. Stir well with a spoon to remove any lumps.
Cover with a lid and let rest overnight.
The next day, preheat the oven to the highest temperature (I set it to 482°F) and place the empty baking pan on the top rack.
Meanwhile, add oil, salt, and the rossetti to the bowl of the mixture and stir well with a spoon.
Take the empty baking pan out of the oven, and gradually add the mixture from the bowl.
Bake on the top rack using the grill function for about 15-17 minutes or until a golden crust forms on the surface.
Serve immediately, cut into slices.
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