Yum

Traditional Italian appetizer, reminiscent of a savory pancake using chickpea flour, flavored with garlic and rosemary.

Farinata Comfort 600 : The Wimpy Vegetarian

Today was my first day back home after a week spent across the country with my sister-in-law as she faced down some difficult surgery. Spending that much time in a hospital among endless tubes, wires and beeping, as I witnessed the struggle of life, was a major reality check. I walked gleaming wide halls to stretch my legs, occasionally glancing in rooms at patients crumpled in their beds like wilting flowers, heads tilted back, mouths gaping open, bed-clothes fading into the bedding, family members hunched in quiet anxiety next to their beds. In the face of such raw pain and vulnerability, one can’t help but be grateful for good health; to weigh one’s own life.

And to gain perspective. My earlier annoyance with Myles over some meaningless wrong turn we made getting to the hotel from the airport suddenly felt pretty trivial.

Sitting there in the room as my sister-in-law recovered from her surgery, it struck me that hospitals are a little like an airport. We watched color-coded nurses glide efficiently in for a bedside landing with carts of equipment or vials: teal outfits for tech, light blue for nurses, burgundy for lab, tan for respiratory, all taking turns and smoothly coordinated by some unseen hand. There was an endless flow of energy circling the room, and moving in and out of the door; the breath of the hospital.

By the time we left for home, she was alert, sitting up, determinedly walking a few tentative first steps with her walker, and we walked out of the hospital with a lift to our step, grateful to have been able to spend this time with her, and to be part of her net in case she fell.

Unsurprisingly, I came home craving the hug of comfort food. And not just any comfort food; farinata. Popular in Northern Italy, farinata is kind of like a large, dense, savory pancake that uses chickpea flour, and is commonly baked in large wood burning ovens in round shallow copper pans resembling paella pans. Some restaurants serve this dish in neat little pie-shaped slices as an appetizer, but my favorite presentation was just a rustic pile of scraps on a plate at Luchin’s, a trattoria in Chiavari, inviting our fingers to dig in as we set the plate between us and our glasses of wine while we waited for the next course.

(I should note to any of you who have had the farinata at Luchin’s, when I set out to develop my version of theirs, I took a little detour and added some fried garlic, minced rosemary and rosemary oil.)

Farinata

     by Susan Pridmore

     Serves 2 – 4

       Prep Time: 10 minutes (plus 4 hr sitting time for the batter)

       Cook Time: 15 minutes


Ingredients 

  • 3.375 ounces (2/3 cup) chickpea flour
  • 6 ounces warm water
  • 1 teaspoon kosher salt
  • 1/8 teaspoon finely minced rosemary
  • few twists of fresh black pepper
  • 1 ounce (2 tablespoons) rosemary olive oil
  • ½ ounce (1 tablespoon) olive oil
  • 2 – 3 cloves of garlic, minced

Instructions

  1. Whisk the warm water into the chickpea flour until smooth. Add the salt, pepper and minced rosemary and whisk again. Allow to sit on the counter for 4 hours (or overnight) to allow for a complete absorption of the water by the chickpea flour.
  2. A foam may develop on the surface of the batter. If so, gently remove with a spoon. Whisk in the Rosemary Olive Oil.
  3. Preheat the oven to 400 degrees F, and move the rack to the top third of the oven.
  4. Add the olive oil to a very well seasoned pan that’s oven proof (I used a well used cast iron skillet). Sauté the garlic until it just starts to turn a golden brown. Pour in the batter and jiggle the pan to even out the batter. It will start to sizzle immediately. Cook on the stovetop another 30 seconds, and transfer the pan to the oven.
  5. Bake for 10 – 12 minutes, until the edges start to curl up and brown slightly. The top may lightly crack in a few places. Remove and immediately and either flip out with a spatula and slice into pie-shaped pieces, or scrape up roughly to break it up into irregular pieces, and toss onto a plate in a pile for picking up with the fingers.
Powered by Recipage
Related Posts Plugin for WordPress, Blogger... Pin It
Share/Bookmark

Tags: , ,

10 Responses to “Farinata Comfort” Subscribe

  1. lizthechef December 8, 2012 at 8:22 am #

    So glad your SIL is recovering and you both are home safely. I have never heard of or tasted farinata – sounds terrific.
    lizthechef recently posted..Tuscan Kale Gratin For TwoMy Profile

    • The Wimpy Vegetarian December 8, 2012 at 9:30 am #

      I fell in love with farinata when I was in Italy this time, and came home with it at the top of my list to recreate. It’s a fantastic, easy, gluten-free appetizer!
      The Wimpy Vegetarian recently posted..Farinata ComfortMy Profile

  2. gluttonforlife December 8, 2012 at 9:29 am #

    This sounds wonderful, can’t wait to make it! Here’s to good health—and to hospitals when we need them, I suppose. xo
    gluttonforlife recently posted..Cocoa, TailoredMy Profile

    • The Wimpy Vegetarian December 8, 2012 at 9:32 am #

      Thanks Laura! Yes, you’ve had some recent experience with this too, I know. I’m definitely toasting good health this holiday season. I think you would love this gluten-free little dish — it’s totally up your alley!
      The Wimpy Vegetarian recently posted..Farinata ComfortMy Profile

  3. Choc Chip Uru December 8, 2012 at 11:17 am #

    Thank goodness for facilities today, I hope your sister in law is recovering well!
    Fantastic recipe today :)

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted..My Guest Post: Strawberry Nutella MacaronsMy Profile

  4. Hannah December 9, 2012 at 8:12 am #

    I hope your sister-in-law is recovering well – I’m glad you were able to be with her. I’m not familiar with farinata, but I can already tell I will love it!. Sounds like wonderful comfort food! Thank you for sharing it.
    Hannah recently posted..Konafa (Middle Eastern Cheesecake)My Profile

  5. mjskit December 10, 2012 at 9:13 pm #

    So glad that your SIL in doing better and out of the hospital! I’m not familiar with farinata, but it looks like a tasty little cracker. I think this is something I would love!
    mjskit recently posted..Coconut Rice with Pickled PeppersMy Profile

  6. Cass @foodmyfriend December 16, 2012 at 2:45 pm #

    That is so true. It really makes you think about your life and how lucky you are. Hospitals are such depressing places. I hope she feels better ASAP and I will have to try this dish! I have never heard of it but if it’s comfort food, I’m sure I’ll love it!
    Cass @foodmyfriend recently posted..The Spider Man CakeMy Profile

Leave a Reply

CommentLuv badge

DIY

Basil, Chive, and Mustard Butters

Easy compound butters using fresh herbs from the garden to make dishes a little more special. Compound butters are a great little condiment to keep in the freezer, all wrapped in wax paper and tucked into ziplock baggies. They’ll keep that way for a long […]

Pin It

Green Mint Chutney…Tossed in Rice With Tomatoes & Nectarines

green mint chutney rice

Spicy, green mint chutney is a popular staple on the Indian table, particularly in summer. If you follow this blog, you know I love condiments I can have on hand to make great meals in minutes. This powerful little condiment, Classic Mint Chutney from Spices […]

Pin It

Garlic Oil

how make garlic oil for your pantry, The Wimpy Vegetarian

Olive oil infused with garlic plus cooking tips. Flavored olive oils are fun and so easy to make. But there’s good reason to take precautions. There is risk of botulism in making some types, and this seems to be particularly true of garlic oil as […]

Pin It

Roasted Tomato Hummus : #SundaySupper

Roasted Tomato Hummus 600 The Wimpy Vegetarian

Easy hummus recipe with a swirl of balsamic roasted tomatoes. If you follow this blog, you know I’m a list person. Have you ever had something on your to-do list you keep postponing? Not something like ‘clean the bathroom grout’ – that’s in an entirely different […]

Related Posts Plugin for WordPress, Blogger...Pin It