Chickpea ‘pancake’
Toscanini, a household name in Amsterdam and the surrounding area. Chances are you’ve been there or heard of this Italian restaurant, but what you probably don’t know is that the people behind Toscanini are also the authors of The Bible of Italian Cuisine: the new standard work on the flavors and cooking styles of Italy. This farinata is delicious with a glass of wine, but also goes well with a hearty salad or vegetable stew.
The fainà, as it is called in the dialect of Liguria, is eaten as a snack or as street food. There, it is baked in a wood-fired oven in enormous round pans. The word pancake doesn’t really do it justice, because the farinata is crispy on the outside and soft on the inside. Besides being incredibly delicious, it is also very healthy and gluten-free.
Method:
1. Put the chickpea flour in a bowl. Gradually add the water while whisking with a whisk. It should become a smooth, thick batter. Leave to rest at room temperature for at least four hours, or preferably overnight. Stir occasionally.
2. Preheat the oven to 250 °C.
3. Skim off and discard the foam that has formed on the batter. Stir in the olive oil, rosemary and salt.
4. Place the pan or dish in the oven for 5 minutes, or heat it on the stovetop. Pour a generous splash of olive oil into the dish and spread it over the bottom. Pour in the batter and mix well; you should have a layer of batter approximately 0.5 centimeters thick. Place the pan or dish on the bottom of the oven for the first 10 minutes. Then place it on a rack in the center of the oven. Bake for another 15 to 20 minutes, until beautifully golden brown and crisp. Grind plenty of pepper over it from the pepper mill.
5. Cut the farinata into wedges and serve. Delicious with a glass of wine.
Title: The Bible of Italian Cuisine
Author: Maud Moody, Nina Bogaerts & Leonardo Pacenti
Price: €31,99
Publisher: Carrera Culinair
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