Content
FARINATA FT SUPERSTRACCIA
FARINATA FT SUPERSTRACCIA
Ingredients
- 226g Finely Ground Chickpea (garbanzo bean) Flour
- 3g Sea Salt
- 710ml Water
- 60ml Extra Virgin Olive Oil
- Freshly Ground Black Pepper
- Picked Rosemary Leaves, For Sprinkling (optional)
- 100g Superstraccia
- Balsamic Glaze
Method
- In a mixing bowl, whisk together the chickpea flour, salt, and water until smooth. Allow the mixture to rest for at least 2 hours. This resting period is important to hydrate the chickpea flour, making the farinata tender while also allowing air bubbles to dissipate for a smoother, more flavorful result.
- Preheat your oven to its highest setting. Place a heavy baking tray or a cast iron skillet in the oven to heat up thoroughly. Once the oven and tray are hot, remove the tray carefully and drizzle in the extra virgin olive oil, making sure the oil evenly coats the bottom. The oil should sizzle immediately when it hits the hot tray.
- Pour the rested batter into the tray, then sprinkle freshly ground black pepper and rosemary leaves on top, if desired. Place the tray back into the oven and bake for 20-25 minutes, or until the farinata is golden brown and crisp around the edges.
- Once baked, remove the farinata from the oven. While it’s still warm, dollop generous amounts of Superstraccia on top. Finish with a light sprinkle of sea salt, a drizzle of extra virgin olive oil, and a swirl of balsamic glaze.
- Serve immediately for a delightful quick lunch or snack, with the perfect balance of crispy edges and creamy richness.
- Enjoy!
Field Notes
If you haven’t tried farinata before, this recipe is the perfect introduction. A dish with deep roots in the Ligurian coast of Italy, farinata is a humble yet delicious flatbread made from chickpea flour. Traditionally baked in a wood-fired oven, it has a history of being a street food enjoyed by sailors and townsfolk alike. The beauty of farinata lies in its simplicity and versatility, yet there’s a culinary secret in its texture – crisp at the edges, tender in the center – that makes it so satisfying.
What we love most about this recipe is the striking contrast between the golden, crispy edges of the farinata and the thick, creamy, fresh curds of Superstraccia. The richness of the Superstraccia, drizzled with balsamic vinegar glaze and extra virgin olive oil, elevates this humble dish into something truly special.