In Liguria, a northwestern region of Italy, you'll find farinata sold on almost every street corner. Here, Sheela combines that snack with cacio e pepe (aka cheese and pepper pasta) for a gluten-free side dish.

Sheela Prakash
Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary

hands-on:
10 mins
total:
50 mins
Servings:
4
Max Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl whisk together chickpea flour, 1 cup water, 1 tablespoon of the olive oil, and 1/2 teaspoon kosher salt until smooth. Cover and let rest at room temperature 30 minutes to 2 hours. (Or refrigerate up to 12 hours. To take the chill off, leave on the counter while oven preheats.)

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  • Place a rack in top third of oven and preheat broiler. Place a 10-inch cast-iron skillet in oven and let it sit under broiler 5 minutes. While skillet heats, skim off and discard foam on surface of batter.

  • Carefully remove hot skillet from oven. Add remaining 2 tablespoons olive oil to skillet and carefully swirl to coat the bottom. Pour batter into skillet and return it to oven. Broil until edges are set, center is firm, and top is lightly browned in spots, 6 to 10 minutes.

  • Remove from oven. Shower with Pecorino Romano, then top with several grinds of black pepper. Let cool 5 minutes, then carefully slide a flat spatula under the farinata and transfer to a cutting board. Slice into wedges and serve warm. Serves 4.

Nutrition Facts

207 calories; total fat 14g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 6mg; sodium 276mg; potassium 209mg; carbohydrates 14g; fiber 3g; sugar 3g; protein 7g; trans fatty acid 0g; vitamin a 74IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 101mcg; vitamin b12 0mcg; calcium 69mg; iron 1mg.
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