Farinata Genovese
Farinata, which is nearly identical to the socca of Provence, is a cross between firm polenta and a primitive pizza. To me it’s the perfect no-work Mediterranean appetizer, a great thing to have in your repertoire if you want to make sure there’s something warm for guests to eat when they arrive—or if you just want to round out a pasta dinner for the family on a weeknight. Keep the pepper mill nearby when you serve the farinata; it’s best with an almost perverse amount of freshly ground black pepper. You can buy chickpea flour at health food stores, Italian markets, Middle Eastern stores, and specialty food shops.
Recipe information
Yield
makes 4 to 6 servings as a starter or side dish
Ingredients
Preparation
Step 1
Combine the chickpea flour with 1 3/4 cups water in a bowl; whisk together to eliminate lumps. Whisk in the salt and two tablespoons of the olive oil and let the batter sit on the kitchen counter for at least 1 hour and as long as 12. The batter will become slightly thicker as it sits.
Step 2
Preheat the oven to 400°F. Put a well-seasoned or nonstick 12-inch pizza pan or skillet over medium-high heat and add 3 tablespoons of the olive oil.When the oil is hot, after 1 or 2 minutes, add the onion and rosemary if you’re using them; let them sizzle for a minute, then add the batter. Drizzle with a little olive oil and bake for 20 to 40 minutes, until the farinata is no longer custardy in the center. If you have a separate broiler, preheat it during the last 10 minutes or so of cooking.
Step 3
Turn the broiler on. Set the farinata a few inches away from the broiler heat for a minute or two, just long enough to brown it spottily, but not long enough so that it colors evenly or burns.
Step 4
Remove the farinata from the pan with two spatulas—this is where a nonstick pan comes in very handy—and transfer it, carefully, to a cutting board. Let cool briefly, then cut it into wedges and grind a generous amount of black pepper over all. Eat while still warm out of the oven, with additional black pepper or olive oil as desired.
