This tasty crepe made from simple ingredients has little found its way from its origins in North West Italy. It is highly popular in Liguria Italy, and but its broad popularity hasn’t extended much outside Liguria, which is surprising given how well other things Italian have traveled around the world.
But, its delicious, and the ingredients very simple:
- chickpea flour
- water
- olive oil
- salt
- topping
At its ‘home’ in Liguria its characteristic of ‘gluten free*’ is often mentioned and promoted. It is also dairy free, egg free, low fat and many other things free. Given the surge in gluten-free, and specific exclusion diets, in recent years its surprising this tasty wonder isn’t better known.
Variations are found in parts of India, Tunisia, South America, and the Mediterranean coast in Italy and France. Variations include a different bean type of the same (dhal) family, and make use of different toppings.
Popular toppings are pesto, rosemary, cheese, artichoke, onion and many others. Of course it can be ‘natural’, or plain, as well. (But go carefully. Your author was once mocked by a waiter in Albenga, Italy for asking for artichoke farinata, when, apparently, it was out of season for artichoke. In my defense it was on the menu).
Its usually available both as fast food or ‘to order’ from menus in restaurants. Often available continuously from 8am to midnight take a slice with your topping of choice, pay by weight, and have to go. It averages about €3 for a big slice. In Italian restaurant’s its prima piatti (simple first course) and served fresh.
Making it yourself, while relatively straightforward from an ingredients point of view, requires some technique. Its best if the mixture sits for a few hours to make sure the liquids absorb, and the nature of the flour means it takes some extra cooking top and bottom, to make sure its done through.
The taste is savory, and can include floral or earthy flavors depending on the olive oil and other ingredients. It can appear greasy, but is pure good health because its olive oil. A personal favorite to strike granular salt in a hot slice with a rosemary topping, and get a taste burst of salty, earthy, hot deliciousness. Try it, if you can find it.
* While gluten free by ingredients, it is suspected too often contain gluten by means of contamination. It is usually made in pizzerias where the majority of goods made contain wheat. So contamination, albeit in reasonable small amounts, can occur from pans and tools use within confined space.
Farinata with Rosemary topping
1 comment
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