Recipe by Chef John
"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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1 1/2 cups
1 1/2 teaspoons
minced fresh rosemary
olive oil, divided
freshly ground black pepper to taste
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.
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.
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.
Simple, addictive snack. I didn't have the iron skillet, so I just mixed it & threw it in the oven with a ceramic baking dish. I have a feeling it turned out the same this way. After having this snack in Liguria, I'd have to say this isn't far off. Very cool thing with a nice, nutty taste.
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!
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.
Thanks for the recipe! Quite tasty for something so simple. I can see myself having this at least once a week, if not more!
* Percent Daily Values are based on a 2,000 calorie diet.
How to Make Farinata
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 110
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