farinata - genoese street food
Cuisine: Italian/French
Serves: 4
Farinata origins are centuries-old and beloved street food of the Genoese. But wait, in Nice, it’s called socca. Both cities claim their chickpea creation for their own.
  • ¾ cup chickpea flour
  • ½ teaspoon salt
  • pinch freshly ground black pepper
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 cup lukewarm water
  • 1 tablespoon olive oil
  1. In a bowl, whisk chickpea flour with rosemary, salt, and pepper. Add water and olive oil; whisk to combine. Cover and let the batter sit at room temperature for one hour.
  2. Preheat oven to 500f (260c). When oven reaches 500f, place a 10-inch cast-iron skillet or a non-stick frying pan, in the oven for 20 minutes. Remove and add 3 tablespoons of olive oil. Swirl in the pan to coat bottom and sides. Add batter. Bake in the lower half of the oven for 15 minutes or until the top is golden and edges are crispy. Remove from oven, cut into wedges and season with sea salt. Serve hot or warm.
  3. The Culinary Chase’s Note: This was so delicious! I made it again on Saturday night and used fresh tarragon instead of rosemary with sliced sautéd onions. Both versions were a big hit! You know you’ve made it correctly when the bottom and edges are crispy but the middle is soft. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2020/05/farinata-genoese-street-food/