Farinata is a pancake made from chickpea flour. It’s perfect as a gluten-free pizza alternative, and is delicious hot off the pan, or cold the next day. Top with cheese, herbs, and seasonal vegetables year-round.
Ingredients
- 10 ounces chickpea flour
- 1½ teaspoons kosher salt
- 2 cups cold water
- 6 tablespoons olive oil, for cooking
- 2 ounces crescenza or robiola cheese
- Freshly grated lemon zest, for garnish
- 2 ounces grated pecorino cheese, for garnish
- Rosemary leaves, for garnish
Method
- In a large bowl, combine the chickpea flour and salt. Slowly drizzle in the water, whisking until a smooth batter forms; this thin mixture should resemble heavy cream. Set the batter aside in a warm place for about 4 hours.
- Preheat oven to 350°F.
- Heat a 9-inch non-stick pan over high heat. Add 3 tablespoons of oil and when it’s hot, slide the pan off the heat; pour in half the batter, about 6 ounces. Return the pan to high heat and cook until it begins to caramelize and brown on the bottom, 2 to 3 minutes. Using a spatula, carefully release the sides of the farinata, and, without any hesitation, flip it. Return it to the heat. Dollop pieces of the crescenza or robiola cheese on top and either, transfer to a hot oven and bake until the cheese has melted and it is cooked through, about 10 minutes, or cover and continue to cook on the stovetop until the cheese has melted and is cooked through, about 15 minutes. Repeat with the remaining batter.
- To serve: Transfer the farinata to a plate and sprinkle with lemon zest, pecorino cheese, and rosemary leaves. Serve immediately.
It was an honor to be a part of the Jacques Pépin Foundation’s Inaugural Founders Dinner Benefit in 2018, and I’m glad to support culinary education by making this simple and delicious dish from Liguria in Italy and Provence in France (where it’s known as socca).