Thin chickpea flour pancake with rosemary (Farinata) from Vegetariano: 400 Regional Italian Recipes (page 260) by Slow Food Editore

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chives for rosemary. See recipe for variation.

  • Ganga108 on October 04, 2023

    I adore farinata and all its variations around Italy and beyond. But it has been years since I made it. A discussion on the mastodon instance I am on had me reaching for this book and the chickpea flour. I was nervous about the ratios of ingredients, and I made some changes. I used less water and far less oil. The batter was still very thin and I was worried but it turned out ok. I rested the batter for 5 hours as instructed, for it to fully hydrate and ferment just a little. BUT I made 1/3rd the recipe (with additional flour for the 4 cups water) and it still made 2 * 32cm THIN farinatas. (I wonder if the full recipe means 6 separately cooked farinatas? It doesn't read that way, but.....) The first one I cooked on the stove-top in a large, covered chef's pan. The second went into the oven - the crispiness on top gives the oven-baked version its magic.

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