Farinata, also called socca or torta de ceci, is made from ground chickpea flour. It’s a very simple preparation, like a pancake, that is used in place of bread. It is perfect for gluten free diets. I serve it with dips and sometimes turn it into a pizza crust with assorted toppings. Its origin is Genoa, Italy but I first had it in Nice where it later became very popular on the Ligurian seacoast.
Ingredients
1 Cup Chickpea Flour (available at Indian and Italian markets as well as Whole Foods)
1 Cup warm water, not boiling
1 Medium onion, thinly sliced
4 Tbl olive oil, it doesn’t have to be extra virgin
2 Tbl chopped fresh Rosemary or any herb you prefer
Lemon juice and chopped parsley for garnish
Optional topping: Coriander Seeds, Cracked Pepper, Cumin Seeds
Salt & Pepper
Instructions
Preheat the oven to 450 degrees.
Put a 12″ cast iron or nonstick pan in the oven.
Meanwhile, whisk together the flour and the water with 2Tbl olive oil, salt and pepper.
Set the batter aside to rest.
Remove the pan from the oven (careful the handle is hot!) add the rest of the olive oil and the sliced onions. Return pan to oven and cook about 10 minutes, stirring occasionally to keep the onions from burning.
Once the onions are browned add the chopped fresh herbs and pour in the batter. Again return pan to the oven and bake about 15 minutes until set in the middle and crispy around the edges.
Turn out and serve in wedges. I like to squeeze on a little lemon and garnish with chopped parsley. Sprinkle with optional topping.
You can also dip the cooled wedges in more chickpea flour and fry in oil until crispy.