This week we’re making delicious chickpea pancakes, a super simple and versatile recipe from my cookbook, At the Table of La Fortezza.
I used to eat lots of farinata when I lived on the Italian Riviera, where it’s served in a big iron skillet. This gluten-free
treat falls somewhere between a flatbread or skillet bread and a pancake. It’s a good starchy accompaniment to eggs for
brunch, alongside a salad for lunch, or as a tasty aperitivo with cocktails. It’s easy to make, and a delicious alternative
to focaccia for gluten-free guests.
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RECIPE (makes one 12-inch pancake):
– 1 cup chickpea flour, available at most groceries
– 2 tablespoons extra virgin olive oil, plus more for cooking and finishing
–
1 teaspoon salt
– Freshly ground black pepper
PREPARATION:
In a large bowl, slowly whisk 1 & ¾ cups water into
the chickpea flour until combined. Stir in 2 tablespoons
oil and salt. Cover with plastic wrap and let
the batter rest at room temperature for at least 1
hour, or up to 12 hours.
When you are ready to bake the pancake, preheat
the oven to 400˚F.
Heat 1 tablespoon olive oil in a 12-inch cast-iron
skillet over medium-high heat. When the oil is hot,
add the batter — it will cover the bottom of the skillet.
Transfer the skillet to the oven and bake for
20 to 30 minutes. After about 20 minutes, check
doneness by inserting a knife in the center of the
pancake to see if it comes out clean. If the top has
not yet browned, set it under the broiler for 1 or 2
minutes.
Let cool completely, then transfer the farinata to
a platter or cutting board. Cut into wedges, drizzle
with additional olive oil, and top with a ridiculous
and obscene amount of coarsely ground black
pepper! Serve warm.
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Chapters:
00:00 – Introduction
00:25 – Making the Batter
03:30 – Cooking the Batter
05:00 – 30 minutes later
05:36 – Taste test
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