Nelly Writes — Recipes

Farinata, SOCCA, CECINA, BELLA CALDA
(Garbanzo bean flour pancake

Garbanzo bean flour can be purchased at whole food stores or Asian stores.
Buy the type made of dried and not roasted garbanzos.

  • 3 cups of water (approx.)
  • cups garbanzo bean flour (chick-peas or ceci), sifted
  • 2 tsp salt
  • 1/3 cup olive oil
  • 1 tbsp rosemary, chopped or green onions, thinly sliced
  • black pepper, freshly ground

Pour water into a large mixing bowl, add salt and sift flour into it, whisking it well and being careful to smooth out any lumps. Let sit for 3 to 4 hours. This time can be shortened to about an half hour by using warm (not hot) water. The purpose of this operation is to let the flour ferment for a while.

Skim any froth off the batter. Oil 2 14-inch shallow pizza pans with half of the oil using a brush. Pour into each pan a thin layer of the batter (about 1/8-inch). Scatter rosemary or green onions and drizzle the rest of the oil on top. Mix well with a wooden spoon.

Preheat broiler and broil farinata as near as you can to the broiler. Make sure the pan is level. Check every few minutes and turn pan around a few times. To get farinata's characteristic golden brown color might take from 10 to 20 minutes, depending on the power of your broiler.

Let sit for a couple of minutes, cut into wedges, sprinkle black pepper over it and serve piping hot. Leftovers are also good reheated or served cold as an appetizer.

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"I come from a country where food is a central part of life. My passion and mission is to share my love of food and cooking with my students. Also to give them the inspiration and tools to create memorable meals and live meaningful experiences in the kitchen." - Nelly Capra