How to Make Farinata Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by SLIMMETTE
Reviewed: 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.
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Photo by SLIMMETTE

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

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Reviewed: Mar. 2, 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!
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Reviewed: Oct. 7, 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.
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Photo by PrincessJenna

Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA
Living In: Albany, New York, USA
Reviewed: 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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Reviewed: Apr. 2, 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.
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Reviewed: 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.
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