Production Area: all the regional territory.
According to the legend, it was born in ancient and undetermined times, maybe in the Roman period when, during a siege, the hungry soldiers used some shields as saucepan to cook coarsely crushed chickpeas mixed with oil and water. According to history, it is one of the most convivial dishes of our cuisine. Born in very ancient times when wheat flour was a luxury for a few people, it can be found with many variations in many Italian regions, including Tuscany and Sicily. In the past, it was called "scripilita", deriving from the Latin scribilita, a focaccia (flat bread) with cheese. A decree law of 1447 regards "scripilita": it strictly prohibited the use of low-quality oil in its preparation. Farinata is made with a few ingredients: chickpea flour, water, and oil. However, its successful preparation depends on the use of a big copper baking pan, the so-called "testo", by strong arms (since it is very heavy), and above all on the wood-burning oven making it warm and crunchy especially at the edges, the finest part of farinata, to the extent that in the past a beautiful girl was called "fainà di orli" (the edges of farinata).
Despite its poor origins, it unites everyone, for a fast meal or a rich appetizer. For the most traditionalists, it has remained in the menu of Friday and on New Year's Eve, which in Genoa is characterized by a meal without meat.
Ingredients: 300 grams chickpea flour, 1 liter water, 1 glass oil, salt, pepper.
Processing method: dilute the flour in lukewarm water, carefully mixing it with a whisk or a wooden spoon. Salt slightly. Continue to mix to avoid the formation of clots. The mixture you obtain should be rather liquid. Let it stand for 4-5 hours. Collect with a spoon the eventual foam that can form on the surface and, if necessary, strain it to eliminate the eventual clots. Pour the batter in a copper baking pan of about 50 cm (the professional ones can reach the 150 cm) and no more than 3cm high, where you have already poured the glass of oil. Mix again to unite the ingredients and put in the oven for 10-15 minutes. You can also bake it in the gas, or better electric, oven at high temperatures and you will obtain rather good results.
Farinata is eaten when it is not too hot, flavoring it with black pepper. There are variations, above all in western Liguria, which add rosemary, borage, artichokes, mushrooms, gorgonzola, onions, and whitebaits dipped in flour. These ingredients should be added after mixing the oil, immediately before baking the product.
|Mangini Antonella||Torriglia (GE)|