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Farinata can is a kind of pancake or flatbread made with a batter that uses chickpea flour, water and oil, nothing else. It can be served thick and stodgy, or thin, crispy and sprinkled with sea salt and rosemary. It's comforting, filling and versatile.
Recipe type: Main Course
Cuisine: Italian
Serves: 4
  • 0.7 litre gram flour (about 420 grams)
  • 1 litre water
  • 0.1 litre olive oil
Filling (optional):
  • 1 red pepper
  • 2 shallots (the long ones)
  • 6 large chestnut mushrooms
  • 1 tin chickpeas
  1. Mix flour and water, whisking to make sure there are no lumps.
  2. Add the olive oil and whisk.
  3. Let stand for at least 30 minutes.
  4. Meanwhile, heat the over to 240° Celsius.
  5. Slice the vegetables (if using) and fry in a little olive oil until soft. Rinse the chickpeas.
  6. Pour the batter into one wide oven-proof dish, or divide over two smaller dishes.
  7. Sprinkle the filling (if using) over the farinata. I make two: one plain, one flavoured.
  8. Check after 15 minutes. It should be set and golden, and may rise a little in the middle. If the top is still wet, leave it for another 5 minutes before checking again.
  9. Serve with salad and a simple tomato sauce, or on its own, with plenty of hot sauce.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2012/11/07/experiments-with-farinata-from-the-silver-spoon/