How to Make Farinata Recipe - Allrecipes.com
How to Make Farinata  Recipe
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How to Make Farinata
See how to make a flavorful, super-simple, savory bean pancake. See more
  • READY IN 35 mins

How to Make Farinata

Recipe by  

"Farinata is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying."

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Ingredients Edit and Save

Original recipe makes 1 10-inch pan Change Servings
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  • PREP

    10 mins
  • COOK

    25 mins
  • READY IN

    35 mins

Directions

  1. Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
  2. Preheat oven to 500 degrees F (260 degrees C).
  3. Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
  4. Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
  5. Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.
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Reviews More Reviews

Most Helpful Positive Review
Feb 18, 2014

This is so good. I used oregano instead of rosemary. Make sure that your iron skillet is very hot when you pour the batter in.

 
Most Helpful Critical Review
Apr 02, 2014

I am on a gluten free diet so was excited to try something new. I didn't hate it but wouldn't make it again.

 

8 Ratings

Oct 07, 2014

Loved it! Skipped the rosemary as we were having Indian Butter Chicken over it but will absolutely try it that way next time. I think it would be delicious with some garlic and green onion as well. Just heated up a slice in the toaster oven for breakfast...just as delicious! Chef John nails it once again.

 
May 18, 2015

I first had farinata in its birthplace, Liguria, Italy (specifically, the little town of Riomaggiore in Cinque Terre) and fell in love with the tasty, umami-packed flavor. I like a lot of Chef John's recipes - this was easy to make but I would not say it was totally authentic. That said I think I like this version better, as the ones we had in Italy were flatter/thinner and had less of a delightful crust. I feel it benefitted from a light sprinkle of additional salt and paper before eating to really bring out the chickpea flavor. Otherwise I made it exactly as directed and turned out beautifully.

 
Mar 02, 2015

Loved it! I followed the recipe exactly, and the farinata came out amazing! Really simple to make too. The crust was my favorite part. The batter smells like the garbanzo bean, but by the time it's baked it doesn't taste like beans at all. Looking to experiment next time and trying to think what else I'll put on it. Thanks, Chef John!

 
Sep 27, 2014

Thanks for the recipe! Quite tasty for something so simple. I can see myself having this at least once a week, if not more!

 

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Nutrition

  • Calories
  • 190 kcal
  • 9%
  • Carbohydrates
  • 15.1 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 483 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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