Italian Chickpea Pancake (Farinata) I Frankie Celenza

This delicious Italian flatbread is made with a few simple ingredients including chickpea flour and olive oil.

INGREDIENTS:
1 cup chickpea flour
1 teaspoon kosher salt
1 cup warm water
2 tablespoons extra virgin olive oil, plus more for pan

STEPS:
1.) In a large bowl, mix together the chickpea flour, salt, warm water and olive oil. Let batter rest at room temperature for 2 hours.
2.) One hour before baking, heat oven and cast-iron skillet to 475°F.
3.) After 1 hour, carefully remove the hot pan from the oven. Drizzle in 2 tablespoons olive oil. Pour in batter and bake for 12-15 minutes, until firm. Place under the broiler for 1-2 minutes, until golden brown on top.
4.) Cut into wedges to serve.

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Watch us behind the scenes at Snapchat: @tastemade

[citogal]

I'm relatively new to Frankie's videos. He doesn't seem as happy in 2017 as he is now in 2020. Still good cooking tips and techniques, I learn a lot.

[AnagnorisisTragica]

In Argentina they call this "fainá" en they eat it with a good "muzza" (mozzarella pizza) or any type of pizza, yes, when I first saw that I was very skeptic but it works! You can also eat it by itself or make it kind of a pizza, you know, mozzarella on top and all that.

[TheAID]

honestly i️ just for some chickpea flour and this one of the recipes i️ can literally do right now, which is why i’m walking over to the kitchen and starting this

[mwrkhan]

In the Indian subcontinent farinata is called "besan" (pronounced bay - sun) and has been used for centuries. In Bangladesh we would add chillies, green-onions, tomatoes and spices to the pancake.

[loverofsunflowers]

This looks soooo good. I would eat this with hummus or use it as a bread for a gyro. Thank you for sharing😃

[LeCaptainJules]

If this traditional Mediterranean recipe makes your mouth water, don't forget to :
- Add salt, really. Chickpea flour has a peculiar taste which an under-seasoned dish will only but strengthen
- Add olive oil in the batter PLUS in your mould. Farinata really sticks in the mould so unless you really like to do the dishes... also work with parchment paper to not even bother if it will stick or not :D

[hamzasyed]

There's a popular, almost identical version of this in Pakistani cuisine.

[ArtanisLoow]

The recipes i know calls for 3:1 water to chickpea flour. And we let it sit to ferment for 6/8 hours. You can put green onions or bianchetti (fish spawn) or cheese on top. Don't be afraid of the oil and if it's possible cook it in a really hot oven (like 400°c).

[amiegamble]

My grandma was given a case and a half of garbanzo beans/chick peas. Started googling ideas. So many to choose from. She has celiac. She already tried roasting in the oven. Ate the whole can. 😊 I remember you've mentioned them before. Do you have an episode centered around them?

[msswiftygal]

You are too funny! Very entertaining and informative!

[agn]

Every original Farinata Genovese recipe that you’ll find has a 3:1 water vs chickpea flour ratio. JFTR

[Halfmoonbae]

why are people getting upset over food? I can't imagine someone starving complaining like people in youtube comments do over who ate it first, they just want to eat.

[saychoy]

don't need to let it rise but you need it to sit for 2 hours anyways lul

[marcoad]

Add black pepper on the top, even better!

[havad]

I wonder if I can somehow use regular chickpeas, cooked, to make this. Anyone?

[lcbrittain]

I thought it was one part chickpea flour and three parts water.

[GildedDragonCat]

This hasn't come to America cuz there pancakes that take over two hours to make.

[MrHaz]

Everytime I make this it keeps coming out as really stodgy. Like it hasn't set :(

[DadcraftColorado]

I like that you can "bring this recipe to America" like it wasn't already done by Chef John of Foodwishes ages ago and with different proportions of bonzo flour to water than his. I also really dug the cocky "I've just been to Italy" shtick.