Tuesday 2 April 2019

Farinata filled with mozzarella cheese and ham

15 minutes to prepare Serves 4



With warmer weather coming soon, I thought this was a good time to introduce this delicious flatbread, called farinata. It’s an easy chickpea flour recipe, similar to the Cecina chickpea pancake we already featured here.

If you’re not familiar with farinata, it’s a savory flatbread made with chickpea flour and it is a popular dish around the area of Genoa, Italy.

Depending on your geographical location, you will find this flatbread served various ways using the same batter base.
Typically this flatbread is served with a few herbs and spices and eaten with the hands. It can be eaten as is, served with condiments or served topped with various ingredients.

Today, I simply tore my farinata apart and filled it with stringy mozzarella cheese and ham. A simple and satisfying snack!

Here's what you will need for the 4-serving recipe:

350 g chickpea flour
300 ml water (a little more whether needed)
125 g mozzarella cheese
100 g ham
salt and pepper
rock salt
EVO oil

  1. Preheat oven to 180°C
  2. Mix together the chickpea flour, a pinch salt, 150 ml of water, and 2 tablespoons of EVO oil (add the water gradually to avoid any lumps). When the batter is nice and smooth, place it to rest in the fridge for 15 minutes
  3. Cut mozzarella into thin slices and place it in a colander to drain
  4. Cut 2 pieces of parchment paper and sprinkle some oil on them. Then, divide the batter into 2 halves and roll out each of them on a different paper. Cut them into a flattened rectangular shape
  5. Distribute mozzarella cheese and ham on one half of the batter, then cover it with the other half. Once they are aligned, gently press the borders to seal them
  6. Make few holes on the surface with a fork, brush it with EVO oil and sprinkle some rock salt on top 
  7. Bake at 180°C for 20 minutes. Then, let it cool down... and enjoy this marvelous farinata!

In the following, Nutrition Facts of this dish are indicated. Data is provided per serving.

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