Fresh Socca Recipe (Farinata) (2024)

FAQs

What is farinata made of? ›

Made with just chickpea flour, water, olive oil, and salt, farinata is a naturally gluten free, dairy free, and vegan delight. It's fairly easy to make, you just need to plan ahead: give yourself at least 4 hours to allow the flour to hydrate while you go about your day.

Names. In standard Italian, the dish is called farinata ('made of flour'), while in Ligurian, specifically in the Genoese dialect, it goes by the name of fainâ ( Ligurian: [fajˈnaː]); in Massa and in Carrara it is called calda calda ( lit. 'hot hot'), in Tuscany cecina ("made of chickpeas") or torta di ceci ( lit.

Farinata is an Italian fried cake made from chickpea flour.

It is known by a variety of names, among them socca, fainá, cecina, and torta di ceci.

Chickpea flour takes longer to hydrate than wheat flour does, so giving the batter time to soak is crucial for making a moist, cohesive flatbread. Let the batter rest for at least 30 minutes and up to 12 hours before you cook it.

Farinata means “made of flour” in standard Italian.

Preheat Your Cast-Iron Skillet

While a farinata is traditionally baked in a thick layer in a copper pan, we used a wide skillet to create a thinner pancake. The more equal ratio of pillowy core to crispy exterior gives it a sturdier texture that's better suited for supporting a heap of roasted vegetables.

Chickpea flour is an excellent source of fiber, and contains many nutrients, such as iron (27% of RDI per 100g), vitamin B6, magnesium and calcium.

Farinata is best eaten hot, straight out of the oven. The traditional way of eating it is simple, with a sprinkle of salt and a couple of twists of freshly ground black pepper.

Socca, a specialty of Nice, France, is a thin pancake made from chickpeas with a crispy exterior and a soft, creamy interior. Its origins lie in Genoa, Italy, where it's typically called farinata.

Bake for 12 minutes or until the farinata is firm to the touch. Meanwhile, mix up the dressing: whisk together lemon juice, olive oil and capers in a medium bowl and season to taste. Toss with greens. Serve farinata topped with herb salad.

Where is farinata from in Dante's Inferno? ›

Manente degli Uberti (1212 – 11 November 1264), known as Farinata degli Uberti, was an Italian aristocrat and military leader of the Ghibelline faction in Florence. He was considered to be a heretic by some of his contemporaries, including Dante Alighieri, who mentioned Farinata in his Inferno.

Farinata: Farinata is primarily made from chickpea flour, water, extra-virgin olive oil, salt, and sometimes rosemary. Panelle: Panelle, on the other hand, is made from chickpea flour, water, and salt. It typically does not include olive oil in the mixture.

Remember to toast the chickpea flour in a dry skillet or oven beforehand to eliminate any bitterness in the final dish.

The proper ratio of water to chickpea flour makes a very thin batter that cooks up into a custardy pancake. Resting the batter allows the chickpea flour to fully hydrate.

Chickpea flour is known as garam flour or garbanzo bean flour and it is made by grinding dried chickpeas. A staple in Indian and Pakistani cuisine, chickpea flour is commonly found in Asian and Middle Eastern groceries, but you can also make it yourself at home with a spice grinder or coffee grinder.

Farinata is a typical dish originating in Liguria and Tuscany. Da Michele has always used the same supplier for their chickpea flour, an ingredient where quality makes a difference. The preparation is also very crucial, it takes experience to not create a clumpy mix as well as to perfectly intuit cooking times.