LTH,
Inspired by Michael M's picture and description of Farinata in his delightful
Two Weeks of Eating in Italy as a Tourist post I invested $1.99 in a bag of chickpea flour at Patel Bros on Devon and, after viewing Antonius's
post on the subject and browsing an internet recipe or two took a flyer.
First let me say I was well prepared for absolute disaster, even had a backup starch plan in the form of quick, easy and not bad at all Near East rice pilaf, I am, frankly, surprised the farinata turned out so well. No idea if it's an
authentic reproduction, but it was tasty.
Basic recipe is dead simple, 1-1/2 cups chickpea flour mixed with 3 cups water, little olive oil, rosemary, salt and pepper.
Let rest for 4-hours at room temperature then skim the top layer of foam that accumulates.
Skimmed mixture
Pour into, in this case, a paella pan with a generous amount of olive oil.
Paella Pan w/farinata
As lump charcoal grilled buttermilk brined lamb shoulder was on the menu I decided to cook the farinata on my Weber kettle. I added a small chunk of hickory for accent.
Farinata on Weber Kettle w/lump charcoal and chunk of hickory
Farinata after about 20-minutes
Farinata with caramelized onions
Frankly, I was shocked I did not burn the hell out of the farinata.
I grilled buttermilk brined (w/toasted cumin, k-salt and rosemary) shoulder lamb chops while the farinata rested.
Lamb on Weber kettle
Steamed some artichokes and served dinner with tzatzki, Bulgarian goat milk feta and olives.
Grilled lamb shoulder, Bulgarian goat milk feta, olives
Steamed artichokes, Tzatziki
Dinner
Both my wife and I found farinata much to our liking, thanks for the inspiration Michael.
Loose recipe and additional pictures may be found
here
Enjoy,
Gary
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