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Plated lasagna with Genovese pesto and potatoes
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ANCIENT GENOESE RECIPES
How to Make Chickpea Farinata pancake at Home: Easy Recipe
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recipe by
Maurizio Pigliacampi
Fainâ (in Genoese dialect): The Golden Story of Chickpea Farinata pancake
It is not just a dish, chickpea farinata is a memory taking shape. In the old shops of Genoa, the smell of blazing hot copper and the enveloping aroma of toasted chickpeas tell a story that spans centuries. It is the scent of the Ligurian land, a ritual of extreme simplicity born from knowledge preserved in the yellowed pages of traditional recipe books.
The Art of Patience
Chickpea farinata is a discipline that allows no rush. Everything begins in a bowl, where chickpea flour is brought back to life with water. The 8–10 hour resting time is not a suggestion but a necessity: it is the period in which the starch prepares to face the fire. Before baking, a thin foam rises to the surface; carefully remove it to ensure the flavor of the chickpea farinata is pure and clean.
The Kiss of Fire
When the batter meets Ligurian extra virgin olive oil in a scorching hot testo, magic happens. The oven, at maximum power, creates a crispy crust that hides a creamy heart. It should be eaten straight out of the oven, with a generous grind of black pepper to enhance its earthy soul.
You don’t need a copper testo to bring an acceptable chickpea farinata to the table. Even in a home oven, the result can be surprising: use a regular low non-stick baking tray. If your home oven does not reach extreme temperatures, use the grill function for the last 3–4 minutes of cooking: this final “heat boost” will simulate the effect of a wood-fired oven, giving that irresistible golden crust.
Farinata at Home: Quick, Quick..
And if you’re short on time? There is a “quick” method. If you don’t have time for the 10-hour resting period, you can bake the chickpea farinata immediately after mixing it, but with a key adjustment: use lukewarm water to encourage faster hydration and let the mixture rest for at least 30–60 minutes (the absolute minimum). You will get a more rustic and less refined version, but one that still preserves all its delicious flavor.
ingredients
doses for
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Chickpea flour
250 gr
Details
Chickpea flour is a naturally gluten-free flour made by grinding dried chickpeas. It has a slightly nutty flavor and is used in many traditional recipes, such as Ligurian farinata, Sicilian panelle, and various vegan preparations. It is rich in plant-based proteins and fiber, making it very filling and highly nutritious.
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Italian extra virgin olive oil is considered among the best in the world because it comes from a rare balance between high-quality raw ingredients, freshness, and traditional production methods. It is obtained from the first cold pressing of olives, without any chemical processes or refining. This means it preserves its aromas, polyphenols, and nutritional properties intact. The result is a living oil that can be fruity and delicate or more intense and peppery, depending on the olive variety and the region. Its main strength is its ability to “give identity” to dishes without overpowering them: it enhances tomatoes, vegetables, fish, and especially raw preparations like pesto. Just a drop can completely change the perception of a dish. In the kitchen, it is not just a fat: it is a true aromatic ingredient that brings complexity, freshness, and a distinctly Mediterranean character.
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“Fine Sea Salt – Natural, Pure, Mediterranean” is a fine sea salt appreciated mainly for its purity and its natural production method: seawater is evaporated, leaving crystals behind without aggressive refining processes. The result is a salt with a clean taste, less “metallic” compared to heavily processed industrial salts, which tends to enhance ingredients rather than cover them. For this reason, it is ideal in Mediterranean cuisine, where simplicity is everything: tomatoes, mozzarella, fish, and especially fresh sauces like pesto. Its fine grain makes it easy to dose and it dissolves quickly, ensuring an even distribution of flavor. In practice, it does not change the dish: it completes it.
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Pepper
To taste
Details
Pepper is the most widely used spice in the world, prized for its pungent flavor and its ability to enhance the flavors of any dish. It is best used freshly ground to preserve its freshness and aromatic intensity. There are several varieties including black, white, green, and pink, each with a different intensity, capable of transforming a simple sauté or a roast into a vibrant and fragrant meal.
Read Morepreparation
Quick Homemade Version (Practical Method)
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1
Hydration (Rapid Maturation):
Combine 250g of chickpea flour with 750ml of lukewarm water. Whisk vigorously to remove all lumps. Lukewarm water drastically accelerates the starch hydration process, allowing you to proceed to baking after only 30-60 minutes of resting at room temperature.
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2
Foam Management:
Even in this version, remove the foam from the surface before proceeding—a key step to avoid bitter notes.
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3
Preparing the Tray:
Use a shallow non-stick tray. Pour some of the EVO oil directly onto the bottom, ensuring it is well distributed.
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4
Final Mixing:
Add the sea salt and the remaining oil to the mixture just before baking, exactly as in the professional method.
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5
Homemade Baking:
-Preheat the oven to maximum.
-Pour in the batter (5-8 mm thick) and bake on the bottom rack for 8-10 minutes to ensure the base cooks evenly.
-Move to the top rack and activate the grill function for the final 3-4 minutes to obtain a crispy crust.
Professional Version (Traditional Method)
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1
Hydration (Maturation):
Combine 250g of chickpea flour with 750ml of natural water. Whisk vigorously to remove all lumps and let it rest for 8-10 hours at room temperature.
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2
Foam Management:
Before baking, gently remove the protein foam that has collected on the surface with a skimmer for a clean taste.
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3
Preparing the Testo (Pan):
Preheat the oven to maximum power (250°C-280°C). Generously grease the bottom of a tinned copper pan with extra virgin olive oil (EVO).
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4
Final Mixing:
Add the sea salt and half of the remaining olive oil to the mixture just before baking.
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5
Baking: (10 minuts)
Pour the batter (ideal thickness 5-8 mm) and bake on the top rack until the surface is golden and crispy.
