THE FARINATA

1
THE FARINATA
2
The history of the farinata

• Although we can find farinata also in Piemont
  under the name of calda-calda, in Tuscany as
  cecina and in Costa Azzurra as socca, the
  true farinata, with the official guarantee of
  quality mark, is attributed to our region.
• Its not by chance that we can find shops
  specialising in farinata in Boca, the Genoese
  quarter of Buenos Aires

3
Note that in the past, it was known as
scripilita and was enjoyed by both rich and
poor thanks mainly to the simplicity of its
ingredients that still characterises it today.
4
The secret of its success lies not only in
knowing how to blend the few ingredients, but
also in how to cook the farinata exactly in the
proper copper frying pans and wood-fuelled ovens
that confer that characteristic golden colours
and flavour that has always characterised the old
genoese fish and chip shops.
5
Certainly it can also be prepared in the oven at
home but it is not same.
6
Besides the classic recipe, we can also find
delicious variants obtained by adding
traditional flavours such as fry and rosemary or
more extravagant tastes like dill,gorgonzola or
sausages. A piece of advice would be to try it in
a bread roll in the shape of a rosette as was
made by our grandparents
7
Ingredients

• 0.9 l. of water
• 300 gr.of chickpeas
• 1/2 glass extravirgin olive oil
• pepper

8

• Put the flour into a tureen in shape a heap and
  pour same water into the centre little by little
  (2)
• Stir to avoid lumps (3)

9

• Once you get a homogenous liquid (4), leave it to
  rest, for 10 hours, cover it with a lid outside
  the refrigerator (5). Stir every now and then
  after necessary time, you will see some foam in
  the surface take it off with a pierced ladle.
  Add half the salt and half glass of olive oil (6)
  to the compound.

10

• Pour the remaining oil into a nonstick pan (or in
  the traditional copper pan), and cover all the
  bottom of the tureen (7-8). Pour the chickpea
  compound in the pan (9)

11

• Put the pan into the pre-heated over at 220 for
  approximately half an hour till the farinata gets
  a beautiful golden colour.
• Put off the oven and put on the grill till the
  farinata has a beautiful hazelnut color
  (approximately 15 minutes).
• When it is ready, take it out of the oven and
  spread it with milled pepper (12)

12

• Cut it into squares and serve warm!