Impasto della Farinata (Chickpea Pancake Dough)

Farinata, also known as “socca” in France, is a traditional Italian chickpea pancake that is popular from the Ligurian coast, particularly in the city of Genoa. This savory, naturally gluten-free dish boasts a crispy exterior and a soft, custardy interior, making it a delightful appetizer or snack.

The Mediterranean Dish

When preparing the batter for farinata, consider the following key points to ensure optimal results:

1. Batter Consistency:
   • Aim for a smooth, lump-free batter by gradually whisking lukewarm water into the chickpea flour. This gradual incorporation helps achieve the desired consistency.
     The Mediterranean Dish
2. Resting Period:
   • Allow the batter to rest at room temperature for at least 2 hours, preferably up to 4 hours. This resting period enables the chickpea flour to fully hydrate, improving the batter’s texture and flavor.
     Allrecipes
3. Skimming Foam:
   • After the resting period, skim off any foam that has formed on the surface of the batter. This step removes impurities released from the chickpea flour, resulting in a cleaner taste.
     A Small Kitchen in Genoa
4. Salt Addition:
   • Add salt to the batter just before cooking. This timing ensures the salt doesn’t interfere with the hydration process during the resting period.
     A Small Kitchen in Genoa
5. Oil Incorporation:
   • Traditionally, olive oil is not mixed into the batter. Instead, it’s used to coat the cooking pan, creating a protective layer that prevents sticking and contributes to the farinata’s characteristic crispy edges.
     A Small Kitchen in Genoa
6. Pouring Technique:
   • When pouring the batter into the preheated, oiled pan, do so slowly and gently. One method is to pour the batter along the back of a spoon held at a 45-degree angle above the pan’s center. This technique allows the batter to float atop the oil without mixing, promoting even cooking and texture.
     Chelsea Green Publishing
7. Pan Selection:
   • A round, copper pan is traditional due to its excellent heat conductivity. However, a well-seasoned cast-iron skillet or even a standard baking tray can suffice. Ensure the pan is preheated to achieve the desired crispiness.
     A Small Kitchen in Genoa
8. Oven Temperature:
   • Preheat your oven to a high temperature, typically around 500°F (260°C). A hot oven is crucial for developing the farinata’s signature crispy exterior and tender interior.
     Allrecipes

By paying attention to these details during the batter preparation and cooking process, you’ll enhance the quality and authenticity of your farinata.

Prep Time: 10 minutes

Cook Time: 25 minutes

Additional Time (Resting): 2 hours

Total Time: 2 hours 35 minutes

Ease of Cooking: Easy

Servings: 6

Calories: Approximately 150 per serving

Cost of Ingredients: Budget-friendly

Cuisine: Italian

Course: Appetizer / Snack

Equipment Needed:

• Large mixing bowl
• Whisk
• Plastic wrap or plate (to cover the bowl)
• 10-inch cast-iron skillet
• Oven
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del  Farinata (Chickpea Pancake ) now.

Ingredients:

• 1½ cups chickpea (garbanzo bean) flour
• 2 cups lukewarm water
• 5 tablespoons extra-virgin olive oil, divided
• 1½ teaspoons kosher salt
• ½ teaspoon fresh rosemary, minced (optional)
• Freshly ground black pepper, to taste
• > Go get the must-have equipment and ingredients for making a Savory  #Impasto del  Farinata (Chickpea Pancake ) now.

Instructions:

1. Prepare the Batter:
   • In a large mixing bowl, whisk together the chickpea flour and lukewarm water until smooth, ensuring there are no lumps.
   • Cover the bowl with plastic wrap or a plate and let the batter rest at room temperature for at least 2 hours. This allows the flour to fully hydrate, resulting in a better texture.
2. Skim and Season:
   • After resting, skim off any foam that has formed on the surface of the batter.
   • Whisk in 3 tablespoons of olive oil, the kosher salt, and minced rosemary (if using) until well combined.
3. Preheat the Oven:
   • Preheat your oven to 500°F (260°C). Place a 10-inch cast-iron skillet in the oven to heat up.
4. Heat the Skillet:
   • Once the oven and skillet are fully heated, carefully remove the skillet (using oven mitts) and add the remaining 2 tablespoons of olive oil, swirling to coat the bottom evenly.
   • The oil should shimmer and may produce a slight wisp of smoke, indicating it’s hot enough.
5. Pour and Bake:
   • Quickly pour the batter into the hot skillet, ensuring it spreads evenly.
   • Carefully transfer the skillet back into the preheated oven.
   • Bake for 25 to 30 minutes, or until the farinata is golden brown and has a firm, slightly crispy texture.
6. Serve:
   • Remove the skillet from the oven and let the farinata rest for a minute.
   • Transfer the pancake to a cutting board, slice into wedges, and garnish with freshly ground black pepper. Serve hot.

Variations and Tips:

• Herbs and Spices: Incorporate other herbs like thyme or sage, or add a pinch of cumin for a different flavor profile.
• Onion Addition: Thinly sliced onions can be added to the batter for extra flavor.
• Cheese Topping: Sprinkle grated Parmesan or Pecorino Romano on top before baking for a cheesy twist.

Dietary Substitutions:

• • Lower Sodium: Reduce the amount of salt used.
  • Oil-Free: While traditional farinata uses olive oil, you can experiment with non-stick pans and omit the oil, though this will affect the texture and flavor.
  • > Go get the must-have equipment and ingredients for making a Savory  #Impasto del  Farinata (Chickpea Pancake ) now.

Nutritional Information (Per Serving):

Notes:

• Texture Expectation: The ideal farinata has a creamy, almost custard-like center with a crispy, slightly charred exterior.
• Serving Suggestion: Enjoy farinata fresh out of the oven as an appetizer or snack. It’s also excellent paired with a crisp green salad.

I hope this guide has made making farinata seem a little less daunting. Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please, leave your honest comment.