last night’s dinner: farinata

The posts had dried up a bit until recently, when Luke single handedly brough some action back to this blog. In a bid to prove it’s not a one-man operation, here’s a quick post from me about yesterday’s dinner. I made ‘farinata’, a very simple dish from Liguria in Italy (nod to my ironman/chef friend who first cooked it for me). It’s essentially a baked pancake made with chickpea flour and it gets its deliciousness from being cooked at high temperature in plenty of oil to make it good and crispy. The basic version is just chickpea flour, water and olive oil, but to make it more of a meal, you can toss in any additional ingredients you want – I strongly recommend any or all of the ones below.

You’ll need:
300ml chickpea flour (AKA gram flour or besan)
350ml water
3tbsp olive oil, plus more for the baking tray
salt and lots of pepper

Optional, but recommended, ingredients:
a sliced onion
1-2 tbsp of fresh rosemary leaves
1-2 tbsp fennel seeds
the meat of 1-2 sausages (without skins) in lumps

What do you do?
Sieve the chickpea flour into the water and oil, season with salt and lots of black pepper, and whisk together to make a smooth batter with the consistency of single cream. Leave it to rest for at least half an hour and preheat your oven to 220°C.

Heat up a baking tray (preferably a heavy, non-stick one) with plenty of olive oil – you want a thin coating across the whole pan. Then pour the batter into it, making sure it spreads out in the pan. Sprinkle on any or all of the extra ingredients, then bake it for 25 minutes (depending on the size of your baking tray and thus the thickness of the farinata), until it’s firm and everything is nicely browned. Take it out, slice up and serve it with salad – perfect for feeding two.

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3 Responses to last night’s dinner: farinata

  1. never heard of this before but it looks delish!

  2. Luke says:

    Can we get “iron chef” McCartney to do us a guest post too..?

  3. Will says:

    If I could track down which oligarch’s floating palace he’s currently working on, then maybe…

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