I'd like to use virgin olive oil, but at such a high heat it's not stable. Since I've had experts like you tell me it needs to be thinner, I've been cooking it that way and love it! Thanks!
Why bother adding 500 empty, unnecessary, fat calories to an otherwise healthy dish? Just line your baking pan with oiled parchment, but leave the oil out of the batter. Despite industry propaganda, oil is NOT healthy and not even food... just a cheap waste product left behind after the essential fiber and nutrients have been removed. We get ALL the essential fats we need from whole foods. Oils, even EVOO, negatively affect our critical essential omega balance causing chronic inflammation and contributing to many chronic diseases. As someone formerly suffering from many of them, I had to cut through all the crap (Calorie Rich And Processed) to get better, so I am passionate about also cutting through the biased and opinionated internet echo chamber, and only sharing evidence based science. nutritionfacts.org/topics/oils/ pubmed.ncbi.nlm.nih.gov/17174226/ www.pritikin.com/your-health/healthy-living/eating-right/1103-whats-wrong-with-olive-oil.html
in our experience if you cook the farinata at 260C for 15-18min the oil will not reach burninng temperatures, I came from a area of italy where farinata is a Tipical dish and the majority of my family lived around 90yers and more, if this is a evidence :-)
actually a traditionl farinata is quite energetic, lot of oil. You should use virgin olive oil to be traditional and please make it thin, then you can cut in scraps (irregualar portions) add pepper and eat immediatly
Lovely looking flat bread. I wouldn't use sunflower oil though. It's one of the unhealthiest oils. To give it a high smoke point it is heated, bleached and deodorized. All the healthy properties (if there are any) are removed during processing.
I make this from an amalgam of various videos. Experimentation has shown me that most of the time the interior remains rather un-done, IMO. So, I reduce the flour to water ratio. For a thinner product that cooks all the way through, I use 2/3 cp of the flour to 1cp of water. The batter goes in somewhat like a Swedish pancake. It results in the thinness of a thin crust pizza. I do wish it tasted as good, though, but with a no bread diet, it's as good as it gets.
i agree with you, about the 'undone' feeling in the middle. i didn't love it. i make different versions of it. one better version with different texture is adding pureed tofu and roasted veggies to the mix. plus nutritional yeast as an umami flavor.
Thank You 😄 super easy, clear & simple. plus helpful tips. I have made this & its delish! Thanks again &Best Wishes to You Dear 😄 please do not troll me
The virgin olive oil is blended into the batter. As it's mixed with other ingredients the smoke point changes, right ? The oil in the pan should be plain olive oil. All the Italian chefs I've seen making farinata appear to be following this method.
do you have a recipe for a flat bread you can fold and make fajitas. I can only use amaranth, teff and garbonzo bean flours. A lot of people use brown rice flour but if you have a recipe without it I'd appreciate that one! thank you for this recipe, I will try it.
It will go soggy, but if you heat it back up it crisps up nicely. If you have a wood fired pizza oven it will still be great when re-heated. I'd experiment with thickness and see if thinner than I make it heats up better, of if the thickness I show is better reheated. Let me know if you end up using it in your restaurant and what the response it.
This is great thx, I am struggling to find gluten fre options for a busy restaurant kitchen...does anyone know if this keeps in the fridge or will it go soggy
dont bother with the problem with olive oil, I cook in static oven over 260°C and the farinata is still moist inside so the temperate it reach are not so high
try this gujarati(indian version)--less oil and 2-4 minutes time over the stove It is called Gujarati Puda. You can watch on youtube as .Besan Puda / Spicy Pancake. Ommit wheat for gluten free
nice recipe, will try it out but as far as the video, it would be nice if we could actually see things a little better instead of looking straight across the counter at them. It makes it difficult to actually see what you're doing. Also, for example, taking the bread out of the pan, if we could see the pan and bread rather than half the pan and all of the cutting board. Like I said, I will try your recipe but I will try it from reading it, not from watching this video.
Yes, you can tell that the farinata was a bit floppy. Ideally this should be baked in the largest shallow pan you have, failing that cook it between two pans. The farinata should be very crisp at the edges, even slightly burnt. See this video for traditional genovese farinata ruclips.net/video/IU31ZajKzzU/видео.htmlm7s
tooooooooooooooooo much oil. This is almost a donut. Indians make great Roti from this flour and made with much less oil. Ethiopians make small rounds of bakes which they put in their non meat, non dairy sauces to replace meat during the lent season.
YOU'RE RIGHT, SAME W/ THE SALT...I FOUND A TRADITIONAL RECIPE WHICH CALLS FOR HALF THE AMT OF OIL AND SALT: 3 cups chickpea flour (available at most supermarkets and Italian grocery stores) 1 teaspoon sea salt 4 cups water 1/4 cup extra-virgin olive oil, plus more for coating a baking pan 1 teaspoon minced fresh rosemary Freshly ground black pepper (optional)
Farinata isn't Italian nor is it from the city of Nice ( where it's called Socca). It was brought by the Arabs to Europe, just like they brought pasta, rice and spices to our continent. Same thing goes for the so called 'pesto genovese'. The Genoese, who were great traders and had great exposure to the Middle East, particularly the Levant countries discovered great culinary treasures from those countries and brought them home..
The Arabs got it from Ethiopia just like Coffee. Until ousted in 1974 the Ethiopian state and Monarchy was the oldest in the World. (older than the Japanese Monarchy) If you we get it right, lets get it right.
Ethiopians are older than Arabs, Greeks and Romans. But, it's all good! We are suppose to share what's good with each other. No need to fight over the bread. There is enough for EVERYONE to add their own flava!
I've been watching a lot of similar recipes on youtube, in Italian. I don't understand Italian I just like to watch. They are not shy at all with the olive oil.
coconut oil is better, it does not burn in high temperature :) do you use refined sunflower oil? if so, it is the worst option.. just check how it is made and you will understand me..
I followed your recipe & made this today. I thought it was very tasty & so did my little one. Thanks!
it looks Awesome going to try thanks
I'd like to use virgin olive oil, but at such a high heat it's not stable. Since I've had experts like you tell me it needs to be thinner, I've been cooking it that way and love it! Thanks!
Why bother adding 500 empty, unnecessary, fat calories to an otherwise healthy dish? Just line your baking pan with oiled parchment, but leave the oil out of the batter. Despite industry propaganda, oil is NOT healthy and not even food... just a cheap waste product left behind after the essential fiber and nutrients have been removed. We get ALL the essential fats we need from whole foods. Oils, even EVOO, negatively affect our critical essential omega balance causing chronic inflammation and contributing to many chronic diseases. As someone formerly suffering from many of them, I had to cut through all the crap (Calorie Rich And Processed) to get better, so I am passionate about also cutting through the biased and opinionated internet echo chamber, and only sharing evidence based science.
nutritionfacts.org/topics/oils/
pubmed.ncbi.nlm.nih.gov/17174226/
www.pritikin.com/your-health/healthy-living/eating-right/1103-whats-wrong-with-olive-oil.html
in our experience if you cook the farinata at 260C for 15-18min the oil will not reach burninng temperatures, I came from a area of italy where farinata is a Tipical dish and the majority of my family lived around 90yers and more, if this is a evidence :-)
actually a traditionl farinata is quite energetic, lot of oil.
You should use virgin olive oil to be traditional and please make it thin, then you can cut in scraps (irregualar portions) add pepper and eat immediatly
THANKS for the information on letting it sit for two hours on the counter. I've noticed that I dont digest it very well. Very helpful
Yes, not everyone does well with that amount of beans. Best to start small and work up to being able to digest more beans.
Lovely looking flat bread. I wouldn't use sunflower oil though. It's one of the unhealthiest oils. To give it a high smoke point it is heated, bleached and deodorized. All the healthy properties (if there are any) are removed during processing.
I'm a fan of avocado oil now and Italians are telling me over and over to use olive oil...
@@healthnutnation yes the dis info about not cooking with olive oil is just to get you to buy the other oils.
I do this...is even better if thinner.
Use olive oil or avocado oil instead of canola or sunflower. Much healthier and still able to take the heat.
Yes, my Italian friends make this all the time and they specifically said to use a good light flavoured olive oil when I asked for the recipe.
I make this from an amalgam of various videos. Experimentation has shown me that most of the time the interior remains rather un-done, IMO. So, I reduce the flour to water ratio. For a thinner product that cooks all the way through, I use 2/3 cp of the flour to 1cp of water. The batter goes in somewhat like a Swedish pancake. It results in the thinness of a thin crust pizza. I do wish it tasted as good, though, but with a no bread diet, it's as good as it gets.
i agree with you, about the 'undone' feeling in the middle. i didn't love it.
i make different versions of it. one better version with different texture is adding pureed tofu and roasted veggies to the mix. plus nutritional yeast as an umami flavor.
Allison what's a good substitute for cast iron?
Greetings from Dortmund, Karin
das sieht gut aus..
ich werde es nachmachen. :)
Thank You 😄
super easy, clear & simple. plus helpful tips. I have made this & its delish! Thanks again &Best Wishes to You Dear 😄
please do not troll me
Holy Moses, that looks DELICIOUS!
The virgin olive oil is blended into the batter. As it's mixed with other ingredients the smoke point changes, right ? The oil in the pan should be plain olive oil. All the Italian chefs I've seen making farinata appear to be following this method.
Thank you! We always fight over the edges, so thinner will be better!
Yummmm
Do you have to let the mis of water and flour sit for two hours? Is it mandatory?
Thanks, I'll try it thinner and with virgin olive oil! I don't use the olive oil when I cook it because the high heat ruins the olive oil.
do you have a recipe for a flat bread you can fold and make fajitas. I can only use amaranth, teff and garbonzo bean flours. A lot of people use brown rice flour but if you have a recipe without it I'd appreciate that one! thank you for this recipe, I will try it.
Can you have quinoa? If so, check out my quinoa tortillas. ruclips.net/video/zj-KAlhUGCo/видео.html
It will go soggy, but if you heat it back up it crisps up nicely. If you have a wood fired pizza oven it will still be great when re-heated. I'd experiment with thickness and see if thinner than I make it heats up better, of if the thickness I show is better reheated. Let me know if you end up using it in your restaurant and what the response it.
Grate some fresh Parmesan when you pull it out of the oven. Next level.
can you substitute white beans instead of garbanzo?
spleujo I haven't tried it, but if you do please let me know.
I will, just got to find the flour first.
This is great thx, I am struggling to find gluten fre options for a busy restaurant kitchen...does anyone know if this keeps in the fridge or will it go soggy
Hi From Liguria, Italy.
The real farinata is not so high, 5mm max
Bye
John Rose sent me to this channel!
dont bother with the problem with olive oil, I cook in static oven over 260°C and the farinata is still moist inside so the temperate it reach are not so high
Good! :)
try this gujarati(indian version)--less oil and 2-4 minutes time over the stove
It is called Gujarati Puda. You can watch on youtube as .Besan Puda / Spicy Pancake. Ommit wheat for gluten free
Thank you for your excellent videos . by the way you are so beautiful god bless you and your family!
I'd say anything that is oven safe at that temp. I wouldn't recommend glass.
can i make this recipe with almond flour?
hello, is grape seed oil okay to use?
Yes it is!
Flatbread my arse, I've seen more bread like CAKE!
Disrespectful language...doesn't sync.
look nice but is too high
the faina is not a cake
thats so much oil :/
nice recipe, will try it out but as far as the video, it would be nice if we could actually see things a little better instead of looking straight across the counter at them. It makes it difficult to actually see what you're doing. Also, for example, taking the bread out of the pan, if we could see the pan and bread rather than half the pan and all of the cutting board. Like I said, I will try your recipe but I will try it from reading it, not from watching this video.
do you mean 500 farenheit?
Probably since she is American, so 500 Farenheit = 260 celsius.
www.inspiredtaste.net/23326/oven-temperature-conversion/
Its too much oil in any case. definitely not a staple food
I'm sorry but this "farinata" is totally wrong...
it's a bit too thick...
Yes, you can tell that the farinata was a bit floppy. Ideally this should be baked in the largest shallow pan you have, failing that cook it between two pans. The farinata should be very crisp at the edges, even slightly burnt. See this video for traditional genovese farinata ruclips.net/video/IU31ZajKzzU/видео.htmlm7s
tooooooooooooooooo much oil. This is almost a donut. Indians make great Roti from this flour and made with much less oil. Ethiopians make small rounds of bakes which they put in their non meat, non dairy sauces to replace meat during the lent season.
YOU'RE RIGHT, SAME W/ THE SALT...I FOUND A TRADITIONAL RECIPE WHICH CALLS FOR HALF THE AMT OF OIL AND SALT:
3 cups chickpea flour (available at most supermarkets and Italian grocery stores)
1 teaspoon sea salt
4 cups water
1/4 cup extra-virgin olive oil, plus more for coating a baking pan
1 teaspoon minced fresh rosemary
Freshly ground black pepper (optional)
that crap on youtube there is a true Italian recipe "Genoese" but you Americans are good at making crap!!
Viva l'ITALIA siamo i migliori in tutto!
I'm Italian family and I am from Uruguay but I live in USA I love this country and teach how to do it is better than your stupid comment.
Farinata isn't Italian nor is it from the city of Nice ( where it's called Socca). It was brought by the Arabs to Europe, just like they brought pasta, rice and spices to our continent. Same thing goes for the so called 'pesto genovese'. The Genoese, who were great traders and had great exposure to the Middle East, particularly the Levant countries discovered great culinary treasures from those countries and brought them home..
The Arabs got it from Ethiopia just like Coffee. Until ousted in 1974 the Ethiopian state and Monarchy was the oldest in the World. (older than the Japanese Monarchy) If you we get it right, lets get it right.
BULLSHIT! Something similar to Farinata was already consumed by the ancient Romans and Greeks well before the arabs were even arabs 😂
Ethiopians are older than Arabs, Greeks and Romans. But, it's all good! We are suppose to share what's good with each other. No need to fight over the bread. There is enough for EVERYONE to add their own flava!
maria evans
And Ligurians (Genoese) are as old as Ethiopians, can't see the point but I agree with you concerning the "arguing" part..
Same basen ki roti means chick peas flour flatbread is made in Pakistan
Use enough oil there, sister? How is that healthy?
I've been watching a lot of similar recipes on youtube, in Italian. I don't understand Italian I just like to watch. They are not shy at all with the olive oil.
Olive oil is very healthy for you...I'm Italian trust me we use a lot all the time and yes it's healthy..
Great video but for the love of God turn off the auto vocus
+heelercjwww Yeah, sorry about that. There's been a bit of a learning curve with the auto focus. That's an older video. Newer videos are much better!
coconut oil is better, it does not burn in high temperature :) do you use refined sunflower oil? if so, it is the worst option.. just check how it is made and you will understand me..