For this recipe, you need a frying pan that can be placed in a very hot oven. I use a de Buyer pan with a 28 cm (11 in) top diameter and a base diameter of 20 cm (7.9 in).
The batter should not be poured into the pan but ladled, so you need a ladle or something similar.
You also need a pair of oven mitts that can take some heat.
It could be described as a pancake, but it's so much more than that, and it gives kind of the wrong idea to call it a pancake, even though it's made in a pan. And it's sort of a cake. Nevertheless, it resembles more of a pie or quiche if you ask me.
You can either do it plain with just some rosemary leaves on top or add some vegetables. I like to use onion and tomato. I prefer the latter version, but you try what you like best.
Served as a lunch, it is enough for two people, but it could also be served as a side dish for four.
You can eat it hot or when it has cooled off, which makes it perfect for a picnic lunch!
Prep Time5 minsCook Time20 minsTotal Time25 mins
500mlwaterLukewarm
150gchickpea flour
1tspground black peppar
½tbspsea salt flakesLess if you use regular salt
50mlolive oil
Leaves from 1-2 fresh rosemary sprigs
Oil for the frying pan, about a tablespoonI use rapeseed oil
Optional
1tomato or a bunch of cherry tomatoes
1red onion or shallot, or whatever onion you have
Tools
Frying pan that can be used in an oven
A ladle or a large spoon
Very good oven mitts
Step 1
1
Whisk water and chickpea flour together. If you have the time, let it rest for a few hours. If not, don't worry about it. Just go for it. Head on to step 2. On days when I manage to plan ahead, I do the batter in the evening and let it sit on the countertop overnight.
Step 2
2
Put your pan into the oven and set it to 250 degrees Celsius (482 F). Hold the oil for now.
Step 3
3
If you are using onions and tomatoes, now is a good time to chop them up as we wait for the oven to heat up. Cut the onion in half and slice it thin. Do the same with the tomato.
4
When the oven is hot and ready, add the spices and olive oil to the batter and whisk it all together. Put your mittens on and remove the frying pan from the oven. Be careful, as it's very hot!
5
Add some oil to the pan.
6
Use the ladle and scope the batter into the pan. All the batter goes into the pan, one ladle at a time.
7
After that, lay out the onion- and tomato slices and, finally, the rosemary leaves. It will all sink in a bit, which is great.
8
Please remember that the handle is hot, so ensure you have your oven mitts nearby, preferably on your hands. Put the pan back in the oven.
9
Lower the temperature to 230 C (446 F) and let it cook for about 20 minutes.
10
Depending on your oven, the time can vary, so keep an eye out and go with your gut feeling.
11
When it's ready, I like to use a spatula or similar and loosen the edges of the farinata from the pan a bit. Let it cool off before eating. Enjoy!
Oil for the frying pan, about a tablespoonI use rapeseed oil
Optional
1tomato or a bunch of cherry tomatoes
1red onion or shallot, or whatever onion you have
Tools
Frying pan that can be used in an oven
A ladle or a large spoon
Very good oven mitts
Directions
Step 1
1
Whisk water and chickpea flour together. If you have the time, let it rest for a few hours. If not, don't worry about it. Just go for it. Head on to step 2. On days when I manage to plan ahead, I do the batter in the evening and let it sit on the countertop overnight.
Step 2
2
Put your pan into the oven and set it to 250 degrees Celsius (482 F). Hold the oil for now.
Step 3
3
If you are using onions and tomatoes, now is a good time to chop them up as we wait for the oven to heat up. Cut the onion in half and slice it thin. Do the same with the tomato.
4
When the oven is hot and ready, add the spices and olive oil to the batter and whisk it all together. Put your mittens on and remove the frying pan from the oven. Be careful, as it's very hot!
5
Add some oil to the pan.
6
Use the ladle and scope the batter into the pan. All the batter goes into the pan, one ladle at a time.
7
After that, lay out the onion- and tomato slices and, finally, the rosemary leaves. It will all sink in a bit, which is great.
8
Please remember that the handle is hot, so ensure you have your oven mitts nearby, preferably on your hands. Put the pan back in the oven.
9
Lower the temperature to 230 C (446 F) and let it cook for about 20 minutes.
10
Depending on your oven, the time can vary, so keep an eye out and go with your gut feeling.
11
When it's ready, I like to use a spatula or similar and loosen the edges of the farinata from the pan a bit. Let it cool off before eating. Enjoy!
Notes
For this recipe, you need a frying pan that can be placed in a very hot oven. I use a de Buyer pan with a 28 cm (11 in) top diameter and a base diameter of 20 cm (7.9 in).
The batter should not be poured into the pan but ladled, so you need a ladle or something similar.
You also need a pair of oven mitts that can take some heat.
It could be described as a pancake, but it's so much more than that, and it gives kind of the wrong idea to call it a pancake, even though it's made in a pan. And it's sort of a cake. Nevertheless, it resembles more of a pie or quiche if you ask me.
You can either do it plain with just some rosemary leaves on top or add some vegetables. I like to use onion and tomato. I prefer the latter version, but you try what you like best.
Served as a lunch, it is enough for two people, but it could also be served as a side dish for four.
You can eat it hot or when it has cooled off, which makes it perfect for a picnic lunch!
