Farinata di Ceci Recipe
Farinata di Ceci, a simple and delicious chickpea flatbread, is a classic dish from the Liguria region of Italy. It is gluten, dairy-free, and vegan, making it a suitable option for various dietary preferences. This dish is commonly found in most pizzerias in Italy, often served as a starter, and shares similarities with the Socca dish from Nice, France
Servings: 4 people
Calories: 180kcal
Equipment
- Whisk
- Ladle
- 2 non stick trays 30 cm x 40 cm or equivalent
Ingredients
- 150 g chickpea flour
- 500 ml water
- 30 ml extra virgin olive oil plus some to oil the trays
- Salt and Pepper to taste
Instructions
- Pour the chickpea flour in a large bowl, add ½ of the water and whisk well to avoid any lumps. Then add the remaining water whisking continuously.
- Cover with cling film and rest for at least 4 hours.
- Remove the cling film, with a ladle, discard any foam that has formed on the surface, then add the olive oil and salt and whisk until oil is fully incorporated.
- Meanwhile, preheat the oven at 200C placing the oiled tray inside.
- Carefully pour half of the mix in the hot tray, place in the oven and cook for about 7 minutes, or until the surface will be golden in colour.
- Dust with black pepper, cut in strips and serve immediately.
Video
Notes
HINT AND TIPS:
Serving Farinata with a dusting of pepper is a classic, but if you are not a fan, try grated Parmesan cheese or a squeeze of lemon juice.
This recipe is quite unique, naturally does not contain any allergens and will be suitable for all diets.
Nutrition
Calories: 180kcal | Carbohydrates: 20g | Protein: 6g | Fat: 8g | Fiber: 3g
