Farinata
A thin, savory pancake made from chickpea flour, water, and olive oil, baked until crispy on the edges and soft in the center.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Farinata's origins are debated, but it is believed to have emerged during the Roman Empire or the early Middle Ages. A popular legend attributes its creation to a Genoese ship caught in a storm, causing olive oil and chickpea flour provisions to mix with seawater. When baked in the sun to salvage the mess, it resulted in a surprisingly tasty dish. While likely an apocryphal story, it highlights the resourcefulness and simple ingredients that define Farinata.
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Farinata is deeply embedded in the culinary culture of the Liguria region of Italy, particularly Genoa, where it is known as 'Fainâ'. It is often enjoyed as a street food, a quick lunch, or an appetizer, representing simple, affordable, and satisfying cuisine.
Street Food Staple
In Liguria, Farinata is a common sight in pizzerias and 'fainatterie' (specialized Farinata shops), sold by the slice as a readily available and inexpensive snack.
Regional Variations
While the basic recipe remains consistent, regional variations exist. In Tuscany, it's known as 'Cecina' or 'Torta di Ceci', and in Nice, France (influenced by Ligurian cuisine), it's called 'Socca'. Slight adjustments in the olive oil and salt levels are observed across these variations.
Social Gathering Food
Farinata is often served at informal gatherings and celebrations, reflecting its communal and approachable nature. It's a dish meant to be shared and enjoyed with friends and family.
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Farinata boasts a simple yet satisfying flavor profile, characterized by earthy chickpea notes, rich olive oil, and a pleasant balance of crispy and soft textures.
The dominant flavor is the earthy, slightly nutty taste of chickpea flour, which provides a hearty base. High-quality olive oil contributes richness and a subtle fruity aroma. Sea salt enhances the natural flavors and creates a savory experience. The cooking process is crucial: a high oven temperature ensures a crispy, golden-brown crust while leaving the interior soft and creamy.
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Chickpea Flour Quality
Use finely ground chickpea flour (also known as besan or gram flour) for a smooth batter and delicate texture. Freshly milled flour often yields the best results.
Batter Hydration & Resting
Proper hydration is essential. Allow the batter to rest for at least 4 hours, or preferably overnight, to allow the flour to fully absorb the water. This reduces graininess and creates a more cohesive pancake.
Oven Temperature & Pan
A scorching hot oven (220-240°C / 425-465°F) is crucial for achieving a crispy crust and soft interior. Use a well-seasoned, shallow copper or cast-iron pan for even heat distribution.
Olive Oil Generosity
Don't skimp on the olive oil! A generous amount not only contributes to the flavor but also prevents the Farinata from sticking to the pan and ensures a beautiful golden-brown crust.
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