BRYANNA’S FARINATA (FAINÁ) (ITALIAN CHICKPEA FLOUR "PANCAKE")
Serves 6
This from my book Nonna's Italian Kitchen.
This is a thin version, which I prefer. You can sprinkle the top with chopped garlic and rosemary, thyme or sage before baking, if you like. Ligurians, who eat it with a knife and fork, sometimes also top it with thinly sliced onions or green onions, or even slices of baby artichoke. I like the leftovers cold, too.
1 1/2 cups chickpea flour or plain besan
1 1/2 cups water
3/4 tsp. salt
freshly-ground black pepper to taste
OPTIONAL: 2 teaspoons crushed garlic
2 tablespoons extra-virgin olive oil
2 hours before cooking,
mix the water and chickpea flour in a medium bowl, cover, and let stand in a cool place for 2 hours.
Preheat the oven to 475° F (450° with convection). Coat a 14" pizza pan (or an 11 x 15” rimmed cookie sheet) with 1 tablespoon of the olive oil.
Stir the salt and pepper (and optional garlic, if using) into the batter, which should be like a pancake batter (add water if too thick). Pour the batter into the pan and drizzle with the remaining oil. (If you like, sprinkle with some of the items suggested in the text, above.)
Bake for 10 minutes, then place under the broiler for a few minutes to brown the top. Grind more pepper on top, if you wish, and cut into wedges to serve. Serve hot.
Nutrition Facts
Nutrition (per serving): 128.8 calories; 41% calories from fat; 6.0g total fat; 0.0mg cholesterol; 251.0mg sodium; 194.6mg potassium; 13.3g carbohydrates; 2.5g fiber; 2.5g sugar; 10.8g net carbs; 5.1g protein; 2.6 points.