You can find this dish in several Mediterranean countries and some places like Argentina, where many Italians migrated during the war. You will hear it called soca in France, farinata or torta di ceci in Italy, fainá in Argentina, but the main ingredient of the dish is the one and only chickpea flour.
Many people don’t like to cook at home because it takes time and effort, we don’t have much time in our busy lives, but trust me on this one, this takes no effort or much of your time at all.
Farinata is an excellent food to accompany cheeses, charcuterie, as a snack, aperitif, a quick dinner. It’s very tasty, healthy and filling too.
- 3/4 cup chickpea flour
- 1 cup water
- Extra virgin olive oil
- A pinch of salt and black pepper
- 1 teaspoon chopped up rosemary (if you don’t have this on hand or in your herb garden, you can use herbes de Provence, oregano or just skip this step all together)
- In a bowl whisk together the flour, water, herbs, salt, black pepper and a tablespoon of olive oil. Cover it and let it rest for at least an hour.
- Preheat your oven to 260 degrees C with ventilation and preheat a metal container where you will cook your farinata. I used one of18 cm in diameter. The best option is a cast iron skillet that really heats up nicely, but don’t worry, you can use anything else. Just make sure you heat the container well in the oven beforehand.
- When the hour has passed and you have heated well your iron skillet, pour a generous amount of olive oil to coat well all the sides of the hot container. Pour in the mixture and put it back in the oven for 20 min.
- When the upper part of the farinata has lightly browned, you can take it out. Serve it hot, tepid or cold. Pour some olive oil and some Maldon salt before serving.