by Josiah Meldrum January 25, 2024
Farinata is a simple but delicious street food from northwest Italy, made by baking or frying chickpea flour batter at a high heat to make an unleavened savoury 'pancake'. The appealing but presumably apocryphal story of its origin is that Roman soldiers first cooked farinata on a shield. |
This farinata recipe was inspired by Camilla Saulsbury's brilliant book The Chickpea Flour Cookbook: Healthy Gluten-Free and Grain-Free Recipes to Power Every Meal of the Day.
Although traditionally made with chickpea flour, this recipe would work well with any of our pulse flours. To get the best results it's well worth leaving the batter to stand for as long as possible. If you can cover your bowl of batter with a tea towel and leave it for 24 hours at room temperature; like a sourdough starter it'll begin to spontanously ferment - nothing dramatic, just a few small bubbles. Allowing the batter to do this will bring new, much more complex flavours to your batter and the things you make from it.
Serves 3 to 4
IngredientsFor the farinata
For the leeks
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MethodFor the farinata
For the leeks
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