Farinata is an Italian pancake-ish street food made of Chickpea (Gram) Flour, and had I not bought some of that very flour two months ago on the off chance that I might one day need it for, say onion bhajis or palak pakora, I would not be posting this for you today. Well, not without making another trip to the store, but that is by the by now.
I tried Farinata on a trip to Italy many years ago when I went with a family I used to babysit for, and it was one of those things that you eat and never forget. Now, as I didn't speak Italian, and at the time I was too shy to ask what it was, I never knew. I just knew it was good. BUT as I was thumbing through my new Mark Bittman "How To Cook Everything" iPhone application (which is excellent, by the way) I came across this recipe! And Mamma Mia! There it was.
I looked through the ingredient list and with some shock, and jubilation, I had everything to make it! Today. Right now. Immediately. I did a little jig around the kitchen and got my bowl and whisk out.
Let me start by saying, this is easy, with a capital E. With just a quick combining of ingredients and a bit of resting time, you have the base for something really simple, but really beautiful. It is gluten-free, and vegan (if you leave out the goat cheese), and is the perfect light lunch, snack or even an accompaniment to an antipasti style dinner. Onions and rosemary are sometimes added to the batter before cooking, but it is also served plain, straight from the pan. The Italian's line up and wait at their favourite Farinata joint, and after making it for myself, I can see why. I chose to serve it with caramelized onions and goats cheese, quickly flashed under the grill to brown the cheese a bit, and although it may not be traditional, it is so scrumptious it will be gone before anyone can call Italy and tell on me.
Farinata with Caramelized Onions and Goat Cheese
- 1 cup / 100g chickpea (gram) flour
- 1 1/2 cups / 355ml lukewarm water
- 4 Tablespoons olive oil
- 1 teaspoon salt
- pepper to taste
- 3 small / 2 large onions, sliced into half moons
- 2 Tablespoons butter
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon sugar
- 50g goats cheese
To make the farinata batter, put the lukewarm water into a medium bowl, and sift in the chickpea flour. Add 2 Tablespoons of olive oil, the salt and pepper, and whisk to combine. Cover with a tea towel and leave to rest for 2 hours. You can leave it for up to 12 hours maximum.
While the batter is resting, and about an hour before you will cook the farinata start the onions. In a large, heavy-bottomed pan melt the butter over low heat and add the onions. Sprinkle with the sugar and balsamic vinegar and let them cook very slowly until they are deeply caramelized, about an hour. You shouldn't need to fiddle around stirring them too often, just let them do their thing. Caramelized onions are for patient people.
When the onions are about halfway done, preheat the oven to 450f / 230c. When hot, put a 12" / 30.5cm skillet or oven-proof dish into the oven to warm for 10 minutes. Take out of the oven, pour in remaining 2 Tablespoons of oil and swish around. Pour in the batter and return to the oven. Bake for 25 - 30 minutes until brown on the sides and cooked completely through.
Turn the grill / broiler on high, you may want to brown the top of your farinata before you put the onions and cheese on to make sure it is evenly browned. Otherwise, put the caramelized onions and goat cheese on top of the farinata and grill for a few minutes until the cheese starts to melt and you get a few crispy pieces of onion.
Makes 8-10 slices.
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