Farinata was something that appeared on my radar several times this year. I first saw it made by the incredible chef in the deli where I work, baked in the oven by my Italian house mate and served up as vegan omelette at Sunseed in Spain. Farinata is an Italian flat bread that is naturally vegan and gluten free and so versatile you wouldn’t believe. You can shallow fry it pancake style as I have here to make a flat bread, fill it with sautéed veggies to make a vegan tortilla / omlette or bake it in the oven to make a vegan quiche style dish.
The gram (chickpea) flour makes this a very filling, protein packed accompaniment to any meal. This farinata is so quick and easy to make and delicious and tasty that I am sure it will become a favourite of yours too.
To make one large / two small farinata you will need;
- 1 cup gram (chickpea) flour
- 1.25 cups water
- 2 tbsp olive oil
- 1 tsp salt
- Black pepper
- A large quantity of fresh herb of your choice (e.g. basil / rosemary}
Whisk together all of the ingredients until you have a smooth, thick batter. Leave covered on the counter overnight to allow it to naturally ferment a little. Heat olive oil in a medium / hot crepe pan. Pour in the mix and spread evenly over the base of the pan. Cook on this side until tiny bubbles appear all over the surface of the batter. Loosen the farinata with the spatula and flip* to cook on the other side. Once golden brown on both sides simply slice and enjoy!
*Or turn it with the spatula if you’re not feeling confident in your flipping abilities. The secret is to really commit to it. Push the pan away from you as you flip it confidently into the air. If you come to my house I will show you sometime 😉
How do you do your farinata?!