Farinata di Ceci is an exquisite thin tart made with water and chickpea flour, nothing easier. Farinata is a traditional street food from Genova, and even if we can’t visit the city right now, we can for sure try this delicacy at home!
This dish has a really interesting history which blends with legend. Apparently in 1284, during the Maritime Republics dispute, Genova defeated Pisa over an important sea battle. While the ships were going back to Genova, a big storm hit the ships and some oil and chickpea flour barrels turned over and the content mixed with some sea water. There wasn’t much food on the ships and the sailors decided to eat the mixture after letting it dry in the sun. The result was surprisingly tasty! After that, this appetizing food reached any corner of Italy, since it’s really cheap, easy and tasty.
You can top or modify the farinata as you wish, according to your taste. More or less like pizza. You can add some cheese on top or some vegetables in the dough to change its color. Try it with beetroot for a pinkish version, or with tomato, origan and mozzarella for the pizzaiola!
“Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.”
Yotam Ottolenghi
Farinata di Ceci – Chickpea Tart
Equipment
- oven tray
- pot with boiling water
- electric blender
Ingredients
- 160 gr Chickpeas Flour Gram Flour works as well
- 480 ml Water
- 1 tbsp Olive Oil
- as required Salt
- as required Pepper
- to taste Rosemary
Farinata with Cavolo Nero
- 4 leaves Cavolo Nero or Spinach
Farinata with Gorgonzola
- 50 gr Gorgonzola
Instructions
- Mix well chickpeas flour with water, adding water slowly will help the flour to mix properly. It will be very liquid, it's normal.
- Add oil, salt, pepper and rosemary and let it rest for at least one hour (max 3 hours) at room temperature.
- In the meantime, cook the Cavolo Nero in boiling water and rinse it after approx 10/15 min. Then blend it with an electric blender.
- Divide the chickpeas flour mixture into two bowls and add the Cavolo Nero in one of them.
- Pur the mixtures into two slightly oiled and floured oven trays (you can use baking paper instead) and add the gorgonzola on top of the "naked" farinata.
- Bake for 30 min at 200C, until you notice a golden crust at the top.
- Serve either warm or cold. It's even tastier the day after!
Nutrition Facts
4 servings per container
Calories206
- Amount Per Serving% Daily Value *
- Total Fat
8g
13%
- Amount Per Serving% Daily Value *
- Total Carbohydrate
20.8g
7%
- Dietary Fiber 3.2g 13%
- Protein 11.4g 23%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I do have a scientific mind, probably it’s the reason why I love to hide in the kitchen and start creating.
My cooking is healthy, fun and colorful… and really tasty!
What are you waiting for? Grab your apron and start creating with me!
