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Chickpea-flour quiche

  • 40 minutes
  • Medium
  • Appetizers
Traditionally, Italian sailors used to eat farinata in Italy’s port cities. This flavorful Italian recipe contains no gluten and is made with simple ingredients.
Liguria

Ingredients: Per 4 servings

  • lb chickpea flour
  • 4 cups water
  • ½ cup extra virgin olive oil
  • salt to taste
  • pepper to taste

Preparation:

In a bowl put water and chickpea flour, whisking to blend, season with salt to taste and leave to rest for twelve hours. Then remove any foam with a spoon and stir the mixture.

Pour a little oil into a large shallow tin, covering the bottom completely, then pour in the mixture through a sieve, and stir with a wooden spatula to make the mix absorb the oil, and sprinkle on top the onion very finely chopped and freshly-ground black pepper.

Bake in a hot oven (425°F), for about twenty minutes, until golden brown. Serve warm.

Food History

Farinata is a chickpea flatbread typically found in the city of Genoa.
According to legend, the dish dates back to the 18th century when Genoa was a maritime republic and major Mediterranean port. At the time, one of the dishes most commonly consumed by sailors was chickpea soup, because chickpeas are easy to cook and can be stored for long periods of time.
In 1284, a Genovese ship was returning from the victorious battle of Meloria against the fleet of Pisa when it got caught in a terrible storm. The storage room of the ship had been filled with chickpeas and other provisions and after the storm passed, the sailors check to see what was left of their supplies. Apparently, saltwater had entered the storage room and mixed with the chickpea flour and oil, creating a sort of chickpea puree.
Having nothing else to eat, the sailors fed themselves the mush, which in the meantime had turned into a sort of bread due to the heat of the sun. The sailors were surprised to discover that the chickpea concoction was extremely flavorful and once they reached land, they decided to replicate the dish, calling it farinata.

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