Our New Food OBSESSION is Ridiculously Easy to Make

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During our recent travels through Italy, we (unsurprisingly) tried a whole bunch of amazing, delicious food. But there was ONE dish that really stood out and made us realize… “we need this in our daily life.”

Those of you who watched our last video from Genova might remember it! It’s delicious, versatile, addicting and… really easy to make.

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FARINATA RECIPE – https://www.pastagrammar.com/post/how-to-make-farinata-italian-chickpea-flatbread-recipe

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00:00 – Our New Food Obsession
01:48 – How to Make Farinata Batter
04:03 – How to Cook Farinata at Home
06:51 – Tasting Farinata
09:34 – How to Make Onion Farinata
11:41 – Tasting Onion Farinata
13:20 – How to Make Farinata “Pizza”
14:57 – Tasting Farinata “Pizza”
16:47 – How to Make Stuffed Farinata
18:49 – Tasting Stuffed Farinata
20:16 – Pasta Grammarian in Action!

#farinata #recipe #italianfood

and we’re back back in the good old us OFA after about what was it a month and a half in Italy a little bit more than a month and a half close to two months in Italy we were there for the spring pasta gramar tour and the weekend ASA and while we were there we of course tried a whole bunch of amazing food but there was one dish in particular that really stood out if you saw our last video from Geneva you might remember this one uh it has become a slight Obsession I would say between the two of us what is that dish this dish is the farinata the farinata is how you define farinata well it looks kind of like a flatbread yes so made with chickp flour and water nothing to complicate nothing to fancy but absolutely 100% amazing it’s one of those Foods where you know this is my first time trying it and as soon as I ate it I was like I need this in my daily life now the problem of course is that we don’t live in Genova so we thought that now we’re back it’s time to get our fata on and uh I asked Ava if she would show us how to make it but also show us some other cool things that you can do with fata other than just eating it by itself not that that isn’t amazing I was going to say trust me that if you make just a simple farinata is not good because but if you want to spice it up a little bit or make some different meals out of farinata you can but first you definitely got to show how to make the normal farinata to make the dough of our farinata we need the very easy and simple ingredient chickpeas flour water a little bit of olive oil and salt nothing more and nothing less the ratio between the chickpeas flour and the water to make the farinata is a thir of chickpeas flour and three part of water this time I’m going to use 200 g of chickpeas flour plus 600 G of water right now I’m just mixing the flour with the water and the only things that you need to take care is try to avoid to make clumps and it’s very easy to have clumps with a chickpeas flow because it’s very clumpsy you should add the enough salt that the fin taste so I do BU high it’s always that don’t do a pinch of salt because it doesn’t do anything last ingredient is a little bit of olive oil and our Farin is done the only thing that we need to do now is cover it and let it sit in the fridge for at least 4 hours it’s better if it’s overnight after 4 hours our parata will look like this there is some foam and what we need to do is with a tool like that I don’t know how do you call in English uh slotted Ladle I guess I would call it uh By the way when with something like that you need to take to scoop it out like this and with a whisk we need to mix it to remix It remix it fut in Genova is made in those big wood oven now it’s obvious that we don’t have them at home so what we need to do is to preheat our oven at least at 480° fah 250° C and it’s very important that the oven is very hot which means that you need to give it plenty of time to reheat preheat preheat not reheat preheat remixed preheated see you by the way you understand I don’t have the big pan that they use in general to make the fada so what I’m going to use is a 12 in you call this pizza pen and it’s very important to pour more than a little bit of olive oil now for inata it’s real it’s baked it’s not fried but is also real that that it is fried it’s it’s fried baked this is what makes the finin good be sure that all your pan is cuted in oil and then we need to transfer our liquid farinata in the pan and you need the to whisk to make the oil actually oh mix in O so now you do realize that you need to now carry this to the oven I know Happ [Music] [Music] now I really suggest that if you don’t have to do this for a YouTube channel you pour the farinata into the pan very close to the [Music] oven now we let it cook until on the top is very golden and uh and crispy is it looking nice and crispy see it’s getting there oh yes I’m happy so am IA I’m very happy so am I oh I feel like I’m back in Geneva my happy I finally have fata dance this is the to dance fata Dance I’m so excited to have this you’re not the only one AR but me too because you know how much I love farinata and finally we can share the farinata with all our girl friends without further Ado I’m going to cut right into this I don’t know if you can hear that Crispy Crunchy cutting sound but it is a good sound now here we made basic version but it’s also real that you can add a little bit of black pepper some Rosemary if you want to give more punch I loved this traditional version so I did this one don’t underestimate Simplicity no never please never oh it is a thing of beauty I know if you haven’t had it it doesn’t look like much but it’s just one of those foods that you got to try to understand so Bon potito B potio I’m back on this those stairs in front of the church in a Sunny Fresh Genova I’m actually very surprised at how good it is considering that you don’t have the wood oven the wood oven yeah obviously a wood oven does things in terms of flavor when you’re cooking with real wood because the SM of the wood and right not the rest but this the effect the texture the crispiness on top I was skeptical that it would be as good but no it’s totally there you know it kind of functions like bread or like fuka but because it’s chickpea flour it is just so flavorful and it’s one of those kind of food that you can eat as a snack or take all of it it as lunch as dinner the more you eat the more you want it speaking of which though so we ended up being in genov Genova for about 4 days and after we made that video and I had fata it was just so amazing we ate it every single day often multiple times a day and in different ways they do different things with f other than just eating it like this so you really can make a bunch of very incredible meals with it and I think it’s worth exploring some of those and I’m so happy to you because it means that I can eat them all again more farinata if it happens that you go to gen as we did you will find the farinata simple as the one we did before we cooked before but you can find the finin also with something inside mixed in the butter in this case we are going to use onion it’s important important is that the onion they are very very thin all I’m doing is cooking the onion with a little bit of olive oil pepper salt a little bit of M maum marom maom maana until they are a little bit soft tender tender I spend too much time in Italy if you don’t don’t have a round Pizza Pan like that you can also use a cookie pan like this I’m looking for a brush do we have a brush no it’s okay I need those brush and some kitchen tweezers yes I need also those don’t worry thank you [Music] and now I’m going to place the onion in the finin I’m going to add some extra black pepper that smells good I know onion farinata you don’t just have to do onion there are other things you can do like for example zucchini you can do cherry tomatoes you can do also combination between the zucchini and onion zuc zucchini and cherry tomatoes onion and cherry tomatoes you can put uh Peppers so you can put whatever you want this one has a particularly amazing smell because obviously cooked onions they they smell amazing yes but a potato what do you want more in life than a slice of farada this is the amazing thing about foods that are this simple is that the tiniest little change like just adding one ingredient some onions makes a complet completely different food here you taste the sweet of the onion with the black pepper and the chckpeas mama I don’t know if I like more with the onion or more without they’re they’re again they’re just so different I don’t know they’re both amazing in their own way I know which one I prefer well that was like me when we first ate the fata when I was comparing it to my favorite food of all time which is of course Pizza this is one of those moments where I don’t know if you put a the most amazing Pizza in front of me and this I don’t know which I would choose I don’t know how do you choose between such great amazing dishes you don’t have to choose we can put them together you can use the farinata as we saw simple with something mixed in but also as uh you would use a brusett which means that everything you can put on a brisket on a piece of bread you can put on Farin for this time I’m use cherry tomatoes then I’m using some past because why not it’s from Genova and then last but not least I’m going to use my beloved Philadelphia what we need to do with our Tomatoes is just to make them a a little bit now how do you say in English AOS often but we don’t really need to make our sauce [Music] after The farata Cools down a little bit we can add our toppings oh my gosh it’s very not a piz it’s a it’s fun now don’t start to create all this strange monster in your minds and all over the world it’s a farinata with a topping on top it looks amazing I know but it’s still a far it’s not a pizza oh my gosh I’m so excited if you did see our video from Geneva you know how much I love pesto and by now you definitely know how much I love fatata and if you watch our video pH your cream cheese you know how much I loveam cheese you know how much I love tomatoes oh my gosh I’m so excited to eat this oh for rin’s sake oh you you can’t believe how much how good is this okay you know how there’s like that trend of people making um like pizza crusts with cauliflower if they want like a you know glutenfree pizza crust or something don’t do that don’t do that make this if you if you’re going to make like a vegetable based pizza crust make this because holy smokes is as good it’s a protein pizza now I’m falling in this Loop of calling this pizza it’s not a pizza it’s a fata do it and call it with you started it I you don’t have to chose we can put them together you can eat by itself you can put stuff in it you can make something approximating a pizza with it the only thing I feel like I didn’t see in Genoa but that makes total sense to do is some kind of like farinata sandwich they do make something that it’s a kind of sandwich kind of before I showed you how to stuff the farinata with the onion but now I’m doing something that is closer to a sent sandwi at least the result will be closer to a sandwich I’m going to stuff this sandwich farinata with ham and mozzarella ham and cheese for this kind of fat I’m going to use a P pen this P pan looks much more like the normal pan for farinata and I’m using this because I need a ey pen otherwise I will risk to Splash the finat all over my floor and I don’t want to clean we please just some how much how much as you want and when I say I mean English is HUD because otherwise it will be just a piece of salt a little bit of mozzarella or the cheese that that actually you like to make this a fata sandwich we need to put inside this pan a little bit more butter until the butter actually cover all the stuffing and now obviously I don’t want to mix it all together but I need a little bit of olive oil so I’m going to drizzle just a little bit more and we are ready to go in the oven not that but the fin wases in the oven oh Lord that looks good stuffed cheesy farinata the a dream comes true okay all fata I would say is definitely best consumed hot and fresh you can eat it cold but it’s better warm I would say this probably squarely Falls in that category cuz you want to eat it while the the cheese is [Music] melted okay I don’t know necessarily about sandwich but it looks freaking good it looks like a torto Salada oh yeah it kind of does [Music] poit I didn’t think that the pizza one could be topped that tops it there are so many things not just in Italian cuisine in like World Cuisine with with ham and cheese it’s one of the most classic food combinations ever and yet I’ve never had anything that tasted like that did the things here is that from the most simple to the most complicated is not complicated you have such an amazing dish and all of them they taste different completely different all with that same base that amazing chickpea flour flavor I love this food so much you can do so much with it well I’m sitting in front of this stuffed treat it’s making me think about another stuffed treat that this pasta Garian made exquisitely this is Panino Napa as the name said is from Napoli that is a city very similar to genua in terms of good food good people an amazing place to visit and this friends made a wonderful job we hope you guys enjoyed the video if you did and you want a way to support the channel while also getting something awesome in return consider pre-ordering our new cookbook the Italian family kitchen this book has been literally years in the making years and it’s finally almost ready it’ll be released in September it is 100 recipes uh that we consider to be like the basic Staples of Italian food if you need to eat a 100 Italian recipes before you die these are the recipes it’s not easy to narrow it down to 100 he took several years it took several years to understand which one please give this video a thumbs Thumbs Up And subscribe to the channel if you haven’t already we’ll see you guys next time to this amount of leftover fata batter is entirely intentional because we plan on eating plenty of it