Today guys we will have fun preparing chickpea farinata, a sort of low pizza that is simply prepared with chickpea flour, water, oil, salt and pepper. I have always had technical problems in making farinata, whose original recipe calls for a "large amount of oil. I did various tests to understand how to reduce the amount of oil while maintaining the flavor. And today I'm here to reveal it to you too. .
Video of the Recipe
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Identity Card of the Recipe
- 96 KCal Calories per serving
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Ingrediants
- 250 g of chickpea flour
- 700 ml of water
- 1 pinch of salt
- q.s. of pepper
- 4 tablespoons (about 40 ml) of extra virgin olive oil
- 3 tablespoons (about 30 ml) of corn oil
Materials Needed
- Bowl
- Whip
- Scale weighs food
- Low pan with a diameter of 30 cm
- Skimmer or colander
Preparation
- In a bowl, combine the chickpea flour, and gradually add the water while continuing to mix with a whisk to remove all lumps: a liquid but velvety mixture will form. When stirring, a persistent foam will form: with a sieve or with a slotted spoon, remove the surface foam.
- Leave everything to rest for 6-8 hours at room temperature, stirring and skimming often.
- After about 4 hours, add 4 tablespoons of extra virgin olive oil. and mix with the whisk.
- After 8 hours, the batter is ready to be cooked. At this point, season with salt and pepper.
Did you know that
The original recipe for farinata involves the use of a lot of oil: here we have instead reduced the percentage of fat, while maintaining the flavor of the farinata. It should be remembered, however, that the smaller the quantity of oil used, the greater the diameter of the pan in which it is cooked must be. Those who want to add more oil can instead use a narrower pan with higher edges.- Preheat the oven to 220 ° C.
- Grease a low-sided skillet with 3 tablespoons of corn oil, then pour in the batter.
Why corn oil?
In this recipe we do not recommend the exclusive use of extra virgin olive oil, but to "lengthen" it with a more delicate oil, such as that of corn seeds. Using only extra virgin olive oil, in fact, would result in a farinata with a too strong and incisive flavor.- Place the pan in the oven and bake at 220 ° C for 25-30 minutes: the farinata is ready when the surface is golden and crisp. If necessary, turn on the grill for 5 minutes.
- Remove from the oven and allow to cool slightly.
- Cut the farinata into squares or diamonds and serve with cheeses, vegetables or simply with pepper and rosemary.
Alice's comment - PersonalCooker
You can now taste the warm farinata, and maybe stuff it with vegetables, cold cuts (if you like them) or cheeses! But it is also delicious on its own, preferably enjoyed as an aperitif!Nutritional values and Health Comment on the recipe
Farinata di Ceci is a food whose caloric intake fluctuates in proportion to the quantity of oil used.
Alice's version is not the heaviest and makes this dish easily contextualized in the collective diet. Energy comes essentially from fats (mainly unsaturated), followed by carbohydrates and finally from proteins. Cholesterol is absent and fibers present in medium quantities.
Chickpea farinata is a food suitable for any diet, including vegan, for lactose intolerance and celiac disease; even metabolic diseases should not be penalized but, in case of overweight, it is better to stick to modest portions dimension.
The average portion of Chickpea Farinata, if used as a first course, corresponds to about 300g (290kcal).
