Since I’ve, never had it, how salty is it? Is there a possibility of doing something sweet-salty with it? Maybe fragola and aceto balsamico tradizionale?
Stupid Question: could you use cooked chickpeas for this recipe? As long as you maintain the moisture ratios, would that work? When you say chickpeas, is this what Americans call Garbonzo beans? What about humus? Add water to humus to thin it out to a batter. I ask, because I can get the whole chickpeas, and even humus, in my part of Texas, but not the flour.
Should the baking sheet be shallow like this for some temperature during baking reason or such? Cause otherwise it seems to me that a deeper tray with taller walls would be easier.
My grandmother who was from Naples used to make Farinata in a cast iron skillet. After it cooled she would serve it with ricotta and roasted red peppers.
i know they are a married couple of similar age, but Harper always gives off excited kid waiting next to the oven for a batch of cookies to come out vibes, and Eva always gives off loving but exasperated grandma who has to smack away the hands before they get burnt trying to taste everying the very second it is removed from the oven vibes. Apparently "Italian Nona" is a lifestyle no age or grandchildren required!! I love Harper's excitement and I love how happy Eva is to share her country's best with us.
Nonnas are raised, not born! Every italian woman is a nonna in the making, and every good Italian (of any gender) is a perpetual "kid found stealing jam"!! :D
Grandma Rose, Aunt Francis and Aunt Tootsie have all smacked me with a wooden spoon for sneaking a taste of sauce while it is cooking. Not until I was older did I realize they looked forward to my sauce dipping at every family gathering. Manjia, manjia molto bene
In Argentina we call it 'fainá', and rather than as a snack, it has evolved to be eaten with your slice of pizza, either before the cheese pizza itself or directly served on top of it as a 'double slice' of sorts, which makes it 'pizza a caballo' (horserider pizza). No one can come up with an explanation as to why we do this 😂
Please can you tell me what is similar to this with sweet peas in it? An Argentinian friend's Mother used to make trays of something like this for us to snack on after school. I thought it was a type of cornbread with peas or maybe Farina. Now I think it may have been chickpea flour batter with sweet green peas in it. Can you let me know? Thanks!
Fainà is the dialect word used for farinata in Liguria. This word obviously travelled abroad. Uttery amazing.Of course many Ligurians emigrated to Argentina.
The easier and less perilous way to cook farinata is to take a frying pan, iron, or otherwise that can go into the oven. Heat the olive oil in the pan, until just shimmering, then carefully pour batter into it, swirl as shown, then bake in the preheated oven - it will be lovely and crisp esp. if you use a cast iron skillet! No drama!😎
Well, I just added chick pea flour to my shopping list for tomorrow. Looks good, especially for my kids that need to eat gluten free. Can't wait to try it!
For anyone having trouble to find chick pea flour: Gram flour (made of a type of lentils rather than chick peas) is quite similar and probably makes a good substitute, though obviously with a slightly different taste. As it is the standard flour in Indian cuisine, it might be easier to find.
@@mariatony40 I think you are right. Thanks for pointing this out. Apparently I got confused and gram flour is actually chickpea flour, not lentil flour. So gram flour is (more or less) exactly the right thing (might be a different (sub)species of chickpeas than what Italians typically use, or even the same one). Though if you can find nothing labeled chickpea flour or gram flour, lentil flour might still be a good substitute if you can find _that._ I got confused because the Indian term "dal" can refer both to chickpeas and to lentils (and to small beans), and gram flour is sometimes described as dal flour.
In Buenos Aires, every pizzeria makes farinatta and the custom is to eat it along with pizza, sometimes alone, or sometimes on top of a slice of pizza. This is because there was a large Genoese immigration that settled in the La Boca neighborhood and they brought pizza and farinatta.
Farinata, Farinata, Farinata... The price of olive oil has nearly doubled in Japan recently, making it much harder for a poor person like me to cook my favorite Italian food or eat it at a restaurant. But there's still some relief, because I can "see" it through Pasta Grammar. Thank you, as always, PG.
Oh guys, thank you so much for your reply and advice. I can't fight or avoid the olive crop failure and exchange rate (weak yen) caused by natural factors. Well, the weak yen is mostly human. I'll be creative and eat "joke-like" Italian food for the time being. Thanks, everyone.
Yumm! This is similar to what vegetarian Indians use to replace egg omelette. Difference is they use baking soda and turmeric as well as add ins like chilis, onion and bell peppers. Simple food that packs a punch 🥊 I must make this Farinata dish 😋
Fainè or farinata or Cecina is a Ligurian dish that then spread to both Tuscany and Sardinia. There are different types of stuffed farinata, for example with vegetables such as eggplant, peppers and onions, with onions and mushrooms, only with mushrooms, with cured meats and onions. It is a poor but versatile dish, the original version is extremely simple but not for this reason not good, on the contrary with a little pepper it is an absolutely tasty dish and my father prefers the simple version to all the others.
Eva, here in Piacenza (that is not far from Genova) we have a very similar dish, it's called "bortolina", it's made in the pan on the burner, not in the oven. Eva, be also very carefull when you say in America "you can put on it whatever you like", because you have to specify also "please, no pineapple!!!"
Someone has probably already said it, but with the oven that hot, you could take a small handful of the wood chips that people use on barbecue grills, soak them in water, put them in a tinfoil tray, and stick them in the oven while heats up and it might give the Farinata some wood fired flavor.
In Argentina these are called "fainá", alledgedly the name comes from Genovese. People eat them with pepper and olive oil drinking beer, and there are places specialized on them. They also put a slice of fainá on top of pizza, so you wouldn't have to choose!
I am from Genova and I can confirm it, the term "fainá" certainly derives from the Genovese dialect. In fact in Italian it is called "farinata" and in Genovese dialect we say "fainá"
In Argentina we call this "FAINÁ" and we usually eat a triangle of faina on top (or under) a slice of pizza. You should try it. Amazing. And we make different varieties of faina too, adding on top of it, when half cooked, smal quantities of onion, or green onion, or bacon, or even peperoni. We make stuffed faina, with cheese and ham . And we alse make faina with pizza toppings on top, but mainly tomate sauce and muzzarella, we call it "FAINZZA" as an hybrid between pizza and farinata.
@xavierfranco5800 True. In one of their videos (I think it's the one about how to make nduja...) Eva's father even referred to Eva as "my American daughter." I thought it was rather charming.
In Buenos Aires, we eat the fainá (farinata) on top of pizza. A slice of farinata on top of a pizza slice. I don't know if it's something the Italian immigrants came with to present a dish representing both the North and the South of Italy.
I've been making this for years but didn't have a name for it. Chickpea flour is such a great source of protein you can't feel as guilty as when eating a foccacia or even pizza
Thank you for this! It’s a gluten free bread I can make fresh, myself, easily for dinner…. I have celiac, and I’m disabled in a way that makes most bread making near impossible… this is great… thank you 😊 ❤
You may now expand towards livornese "cinque e cinque" (with or without extra eggplant), Ligurian panissette, and Sicilian panelle, all made with the same chickpea mixture.
In recent days I happened to see your video of Genoa and those of some of your colleagues on Sardinia. My homelands always fill my heart with joy when I see people who, unlike me, come from outside but love them deeply. Well done, you should also try it with gorgonzola or with some good Cantabrian anchovies. When we prepare the farinata, instead of using a brush, we use an abundant branch of rosemary which remains immersed for a long time in the extra virgin olive oil and which flavours it, just like using a brush makes the difference.
I can confirm that farinata is absolutely delicious! I ate it every day as an afternoon snack when we travelled to Santa Margherita, Liguria. I have been trying to recreate it at home with limited success. I'm looking forward to trying Eva's recipe. Thank you!
Looks similar to Socca, a chickpea flour creation that is also crispy, and popular in Nice. I’ve tried making it with sautéed onion but the residual water made the socca soggy in the middle. I now add onion powder to the flour when I want it with an onion taste. Rosemary or cumin can be added.
Hi~ I've been living a low-carb lifestyle also to get control of my a1c. I'm of Italian descent... LOVE pasta & focaccia! I found Healthy Noodles at COSTCO & King Arthur KETO Flour helps keep me satisfying those needs. Good luck!🙋
Up north, across the border in Nice, it is called socca. Always served with fresh ground pepper and often cooked in large copper pans. Some home recipes suggest a pinch of cumin or smoked paprika to the batter to give an essence of what the wood fire provides. The cafe/bakery on my block has a large GF section --- they make a pizza of the day with socca, and a version of traditional pissaladiere with socca as the base. Pissaladiere is similar to your second version with onions -- except carmelized and the addition of local olives and anchovy. I do recommend you try to make some panisse (or panissa in Liguria). They are chickpea fries with a similar batter but the center turns out more creamy.
I would like to know more about Eva’s growing up in Italy. How is it that she has been to so many Italian cities and knows how to cook all of their dishes? Did her family travel a lot?
I have made this dish, but I didn't know it was eaten in Italy. I thought it was a dish of Indian origin. I googled "Indian chickpea pancakes" and it's also called "besan ka chilla", although most Indian recipes I could find was made on the stove top and not in an oven. My mothers ex-stepdaughter made this dish for my mother, which made my mother obsessed with it for a while. My mothers ex-stepdaughter, who used to work as a ship's cook on luxury yacht's, had learnt to make it from an Indian chef, and I don't know if she, or my mother, have made changes to the recipe, before my mother taught me how to do it, but it's almost identical to the recipe variations in the video.
In South of France it's called Socca..... I've made it home as you did.... except I first put my pan in the oven to be heated, then put olive oil in the pan and my mix directly in the oven...... when it's done, a lot of fresh ground black pepper..... the best is to cook it in a wood oven and wait to have it a bit charcoaly.... enjoy!
In the usa we make corn bread that way-- heat a cast- iron pan in the oven first, and pour the batter into the hot pan in the oven. It makes the bottom and edges so crispy and delicious!
I hope Eva and Harper will soon road test the Ninja Woodfire Grill XL or Ninja Woodfire Oven. Both have woodfire attachments claiming to impart real wood oven flavor tones. And the oven appliance can attain 700⁰F, and the grill XL can attain 450⁰F+. Both are multi function appliances.
for a relatively small country today, the Italians have had an amazingly awesome influence on us Americans!! not just food, but building mills and much more...
Omg I can't believe you made farinata! I'm from Argentina and grew up eating it all the time. Every pizzeria in Argentina makes it and people eat it with pizza. I guess it's due to the thousands of Italians who immigrated there brought it with them. Same with the gelato. Thanks to the Italians we have the best gelato over there. Not to mention the pasta!
Omg..I found this channel YESTERDAY..I've subscribed , pre-ordered the cookbook & tried a recipe ( didn't come out great, but edible & ill keep trying)! Y'all are so fun to watch, the recipes are so incredible & I really love that Y'all are giving back to your community & showing us what community is..I can't wait to take the tour..😊
In Lucca, this is called 'La Cecina'. It's typically served plain with just fresh black pepper but, when they're in season, it's also cooked with zucchini cut in discs.
Farinata is like a batter like Indian pakora batter minus some spices, baked instead of deep fried, my fav vegetables to add are onions, mushrooms and melanzana not all at the same time. I'll need to experiment now. You pair are foodie enablers, I love it.
In Nice and environs farinata is socca. My first taste of the latter, peppered and sold as a street food, was a revelation. You walked and ate--and ate and ate. Some enterprising American, I instantly thought, should bring it here and sell it like pizza. It would become a wild success.
The transition of cuisine from France’s south and that of northwestern Italia is interesting. We think of French and Italian cuisine as very different, but along those areas, they meld in an interesting way. In Genoa I had a pesto that was very good (so good I had it two nights in a row), but different-until I researched it and learned what the French call pistou. And then it all made sense.
In Uruguay there is a significant portion of immigrants from Genoa and this dish that we call fainá is characteristic of the Uruguayan menu. It is typically eaten with pizza in what we call pizza a caballo or just with white pepper.
This reminds me of one of my childhood foods, the arepa! I can never motivate for people why a PLAIN arepa is the best, toppings are fine and all, but it's the simple arepa in itself that really does it for me flavour- and comfort wise. I believe the farinata might be similar, and I look forward to adding another not-quite-bread-like dish to my arsenal of simple delicious comfort foods. Love you guys! Thank you for another amazing video.
They have something like this in Argentina. I had it every time I had a slice of pizza from a chain called, Kentucky Pizza. I would get a slice of pizza and a slice of ‘faina’ and they would give them to me with the pizza slice on the bottom and the faina on top of it. The locals would slice through and have a piece of each with every bit. They also had two others I have made since- onion one called a fugaza, and one with mozzarella and onions called fugazetta. They were piled on top what (if I remember correctly) a more focaccia like bread. The best meals I had in BA were these pizzas. They outshined the beef, outside of a lomito sandwich.
Eva, try using becham flour from India for this. It works better than regular chickpea flour. Becham is made from a certain chickpea and makes amazing bread type items.
I used to eat this in the south of France. There it’s called socca and is sometimes made with some type of animal fat instead of olive oil. I love it and make it occasionally. I use a cast iron skillet.
In Argentina we call it faina and eat it with pizza. A slice of faina under a slice of mozzarella pizza. Yes the pizza is different there. Thicker crust and tons of cheese. Dio mio!!!!
In Livorno(and province)we do “5 e 5”. A round focaccia(schiaccino) sandwich with some torta di ceci( which is how we call farinata) and often we add eggplants preserved in oil to make less dry. You should try it! Non so perché ho scritto in inglese, ma comunque complimenti perché siete bravissimi e ogni domenica vi aspetto ❤
I just made this!!!!!! This is our new food! Italian, have never heard or seen this, and this is just fantastic. Cant wait now to make it with onions and everything else..
Месяц назад+3
Eva, sei una grande!!! Non è affatto facile cuocere la farinata 🎉🎉🎉
I love making bread, which started my overall baking journey and what a challenge. I now make many things homemade from scratch, with Italian food and pasta in mind. This channel is perfect.
Eva devi assolutamente provare anche la farinata bianca di Savona (farinata di grano), è molto diversa ma altrettanto buona ;) (un pò più leggera forse)
The perfect amount for me it's 3g of salt for every 100g of flour and 16g of extravirgin olive oil + extra (to grease the pan). (so in your case 6g of salt and 32g of olive oil). Yes I know... but when I try by eye I always make it too salty or with too little oil... I just prefer to use a scale for salt and olive oil too. Everything else it's made the same way, it's amazing everytime. I love farinata, I will try some of your suggestions.
Can you get the bottom to carmelize in the home oven? Farinata is easy to make but NOT easy to make well. If the bottom is blonde I find it's like eating a pizza without leapording... it's okay but missing the wow factor.
@@Viva_la_natura Sorry I did not get the notifications from youtube. Yes it's not that difficult, just put it in the lower part of the oven, it should carmelize.
OMG, you guys just make everything look so good, I can taste what you prepared through the screen. The genius of Italian cooking (I'm a bit biased) is that since it is so simple ("cucina povera") it really is mostly inexpensive and of course simple. And look at how versatile the farinata is: you can have a version of it you like and a bowl of soup and that's a meal. Or you can serve it with a salad on top as one course in a multi-course meal for guests. Grazie ragazzi! Mi farebbe piacere partecipare in una gita con voi in Italia ... vediamo.
I used to work in a restaurant where they were making fresh farinata at the beginning of the service as an aperitivo, it was soooooo good! My favourite one was with salsiccia, or mushrooms, it was always great to have a piece of it when just out of the oven! So many memories...
I used to make this all the time but it dropped off my radar. About a month ago I got a craving and started making it again. So good. I will try your method next because I cook it in my cast iron pan
We cooked it the next day after watching this. It was amazing. I had to do the fork swirl like Eva while my partner was still in shock because of how good it was. I think we will cook this regularly from now on. Thanks a lot for the recipe!!!🎉
In Buenos Aires it is called faina, and they have it in *every* pizzeria. Typically we put a slice of faina over a slice of pizza, and eat them together (try it!!), often washed down with a glass of moscato wine
I don't know what the hell is going on, but the night before last I looked out my window and seeing the gorgeous waxing moon I said to myself "La luna! La bella luna!" from the movie Moonstruck. Then today, I get your video in my feed. And now I find myself ordering Italian pasta online, and adding chickpea flour to my grocery list. Grazie.
I’m so glad you guys posted this! After watching the Genova video, I have been searching for recipes to make farinata. Now I know I have one that is the bast. Thank you.
Grazie Eva di mantenere sempre chiari i principi della cucina italiana - pochi ingredienti genuini e procedure semplici. Thank you Harper, you know you hit the jackpot there.
Luckily I live in a place where farinata is a really easy food to find. You can call it in different ways: farinata in Liguria, cecina in part of Tuscany, torta in Lucca area and in Carrara, where I come from, we call it calda calda (hot hot). Farinata must be eaten with fresh minced pepper. For us is really common to eat it inside focaccia, it's in every menu in our pizzerie al taglio (pizzeria where do you eat pizza on the go). I really like it with stracchino cheese. Now you can find in supermarkets frozen farinata or the already made butter
I made one of these with onions and rosemary for my parents today and it was wonderful! Even as a lifelong lover of Italian food I could hardly believe something so simple could be so tasty. Thanks for the recipes!
My parents are from Argentina, and Italy has made a huge impact in our culture. Faina as we call it, we put it on top of the pizza slice. It's so good! Interesting fact, though. I have only seen it in Buenos Aires and not the rest of Argentina.
Eva carefully putting in the oven is like me with the pumpkin pie going in the oven and I manage to spill a little every single time. Adding chickpea flour to my grocery list.
To avoid clumps, i just put the water 30 seconds in the microwave oven. Also, I cook it like crêpes in the pan on a middle heat fire. I break it like chips or i can cook it like socca. I am from Nizza. I’ll try the cooking in the oven next time to try your proposal. Thank you for your great channel.
I was skeptical about making this, but, because of your enthusiasm, I did. WOW!!! Word of advice to first timers...double the batch! Fantastic doesn't begin to describe it. Adding onion brings it over the edge. Pairs well with Wine Friday! QUESTION. My non-stick pizza pan was swimming in extra virgin olive oil....yet it still stuck. Any advice? Keep up the great work!
You should really come to Uruguay and Argentina guys!!! I promise you would have so much fun seeing the cultural influence of our italian ancestry. It is soo so present in the food. Farinata or our Faina is religiously ordered with pizza here and pizza itself is god. I laughed so hard with the 80s video because there is nothing more Argentine than that and vitel tone is their christmas dish. We share your love for food and what it means as the soul of family and culture and i know you would have so much fun here seeing the roots as well as enjong the local products that are reveerd with an italian passion too. Dont miss out!
I've been making a chickpea flour batter to roast vegetables in for years, but never had another reason to use it until now! This looks incredible and so simple!
When you were expressing your love of flavors with the cherry tomato and pesto, and exclaimed, "Crimini" I wanted to share a story with you. When I finally became a mom after 5 years of failure, I knew I had to curtail my cuss words when driving so that my baby wouldn't repeat them. Jiminy Cricket was something my relatives said, but I wanted something more emotionally and physically satisfying without taking the Lord's name in vain. I came up with Crimini Jickets because it made my facial muscles appear and elicit anger when I uttered these words. Not that you were uttering anger, but you made up the word "criminu" that evoked great emotion! ❤
This is in the top five recipes of yours that I need to try ASAP! I just added chickpea flour to my grocery list. And you guys are so dang cute! Harper's Farinata Dance, and the way Eva swirls her fork, are the most adorable ways to show how much you love your food.
Just here to thank u, and repeat what others said abt plain faina being available in almost every pizza place, sometimes having variations such as the ones mentioned in the vid or with some other cold cuts.
Hi~ That sounds like something I would love! My favorite Aunt wanted me to prepare many of her favorite foods, and Chicken Livers were on the list. If she hadn't requested them, I possibly would never have tried them. Thanks for stirring my memory pot! 🙋
Let us know if you have any fun ideas for cool ways to use farinata! We could use an excuse to eat more of it 😂
Roasted garlic and Parmigiana Reg… or peccarino. Ohhh or pine nuts! Or cherry tomatoes, basil, and mozzarella after baking, drizzle with balsamic
never heard of cinque cinque?
Since I’ve, never had it, how salty is it? Is there a possibility of doing something sweet-salty with it? Maybe fragola and aceto balsamico tradizionale?
Stupid Question: could you use cooked chickpeas for this recipe? As long as you maintain the moisture ratios, would that work? When you say chickpeas, is this what Americans call Garbonzo beans? What about humus? Add water to humus to thin it out to a batter. I ask, because I can get the whole chickpeas, and even humus, in my part of Texas, but not the flour.
Should the baking sheet be shallow like this for some temperature during baking reason or such? Cause otherwise it seems to me that a deeper tray with taller walls would be easier.
My grandmother who was from Naples used to make Farinata in a cast iron skillet. After it cooled she would serve it with ricotta and roasted red peppers.
I was wondering if you couldn't just do it stovetop , especially if you want to do a smaller portion at a time. Thank you
I’m so gonna copy your grandmother 😊
Yum
That sounds perfect. I love cast iron, roasted red peppers, and ricotta.
It is soooo hot in PA right now, but you have given me an idea! Cast iron pan in the outside grill with the cover down! Wish me luck!
i know they are a married couple of similar age, but Harper always gives off excited kid waiting next to the oven for a batch of cookies to come out vibes, and Eva always gives off loving but exasperated grandma who has to smack away the hands before they get burnt trying to taste everying the very second it is removed from the oven vibes.
Apparently "Italian Nona" is a lifestyle no age or grandchildren required!!
I love Harper's excitement and I love how happy Eva is to share her country's best with us.
Nonnas are raised, not born! Every italian woman is a nonna in the making, and every good Italian (of any gender) is a perpetual "kid found stealing jam"!! :D
@@torgulmithra 😂😂🤣
Grandma Rose, Aunt Francis and Aunt Tootsie have all smacked me with a wooden spoon for sneaking a taste of sauce while it is cooking. Not until I was older did I realize they looked forward to my sauce dipping at every family gathering. Manjia, manjia molto bene
It's not a bad job being a chef for one
she looks 2x his age or more.
In Argentina we call it 'fainá', and rather than as a snack, it has evolved to be eaten with your slice of pizza, either before the cheese pizza itself or directly served on top of it as a 'double slice' of sorts, which makes it 'pizza a caballo' (horserider pizza). No one can come up with an explanation as to why we do this 😂
That's funny!
yeah in Uruguay as well, and as far as Paraguay also.
Probably because it tastes fantastic would be my guess as to why.
Please can you tell me what is similar to this with sweet peas in it? An Argentinian friend's Mother used to make trays of something like this for us to snack on after school. I thought it was a type of cornbread with peas or maybe Farina. Now I think it may have been chickpea flour batter with sweet green peas in it. Can you let me know? Thanks!
Fainà is the dialect word used for farinata in Liguria. This word obviously travelled abroad. Uttery amazing.Of course many Ligurians emigrated to Argentina.
In Genova, I had it with Gorgonzola. It was amazing. I have been making this at home for a long time. When I serve it to people, they are amazed.
Oh that sounds amazing!
Thanks for sharing - I will try that!
...and boozy pears, and candied walnuts!?😋
The easier and less perilous way to cook farinata is to take a frying pan, iron, or otherwise that can go into the oven. Heat the olive oil in the pan, until just shimmering, then carefully pour batter into it, swirl as shown, then bake in the preheated oven - it will be lovely and crisp esp. if you use a cast iron skillet! No drama!😎
Well, I just added chick pea flour to my shopping list for tomorrow. Looks good, especially for my kids that need to eat gluten free. Can't wait to try it!
I just added it to my grocery list, too.
For anyone having trouble to find chick pea flour: Gram flour (made of a type of lentils rather than chick peas) is quite similar and probably makes a good substitute, though obviously with a slightly different taste. As it is the standard flour in Indian cuisine, it might be easier to find.
@@johaquilayou can find chickpea flour in any middle eastern/Turkish grocery shop
Gram flour is chickpea flour as far as I know.
@@mariatony40 I think you are right. Thanks for pointing this out.
Apparently I got confused and gram flour is actually chickpea flour, not lentil flour. So gram flour is (more or less) exactly the right thing (might be a different (sub)species of chickpeas than what Italians typically use, or even the same one). Though if you can find nothing labeled chickpea flour or gram flour, lentil flour might still be a good substitute if you can find _that._
I got confused because the Indian term "dal" can refer both to chickpeas and to lentils (and to small beans), and gram flour is sometimes described as dal flour.
Harper, the tool is called a skimmer. It's used, for example to remove the solidified fat after making chicken stock.
Despumating spoon.
This channel should have at least a million subscribers. Y'all have been killing it with the content recently. ❤️
In Buenos Aires, every pizzeria makes farinatta and the custom is to eat it along with pizza, sometimes alone, or sometimes on top of a slice of pizza. This is because there was a large Genoese immigration that settled in the La Boca neighborhood and they brought pizza and farinatta.
Chickpea flour is commonly used in Indian cuisine. Flatbreads made from various bean flours. Will definitely make this Italian version, thanks.
I can't wait to pile on a big, fresh green salad on top. My mouth is watering thinking about it.
Farinata, Farinata, Farinata...
The price of olive oil has nearly doubled in Japan recently, making it much harder for a poor person like me to cook my favorite Italian food or eat it at a restaurant. But there's still some relief, because I can "see" it through Pasta Grammar. Thank you, as always, PG.
If you don't have any other option you can try to make it with sunflower seed oil, it is anyway quite good nonetheless
Extra virgin olive oil price has nearly doubled in Italy too 😢
Sadly everywhere, even in Montreal where I'm from and in Greece where my extended relatives are.@astraoak9139
Oh guys, thank you so much for your reply and advice. I can't fight or avoid the olive crop failure and exchange rate (weak yen) caused by natural factors. Well, the weak yen is mostly human. I'll be creative and eat "joke-like" Italian food for the time being. Thanks, everyone.
Everywhere - New Zealand it's gone up 40% since last year, and the quality has gone down, even with the same brand and origin.😢
I’m with you Harper! Instead of trying to make cauliflower crust, make chick pea farinata as crust 🍕 for pizza. I’m definitely going to make this 😋
I made a drinking game out of taking a shot every time you said Farinata. I'm hammered.
Same.
Cheers! 🥂
Lol
😆😆
The problem is you have to take shots of limoncello...🥴🤣
@@jameshaulenbeek5931 My first thought as well!
Yumm! This is similar to what vegetarian Indians use to replace egg omelette. Difference is they use baking soda and turmeric as well as add ins like chilis, onion and bell peppers. Simple food that packs a punch 🥊 I must make this Farinata dish 😋
Oooo
Fainè or farinata or Cecina is a Ligurian dish that then spread to both Tuscany and Sardinia. There are different types of stuffed farinata, for example with vegetables such as eggplant, peppers and onions, with onions and mushrooms, only with mushrooms, with cured meats and onions. It is a poor but versatile dish, the original version is extremely simple but not for this reason not good, on the contrary with a little pepper it is an absolutely tasty dish and my father prefers the simple version to all the others.
@@quiricosolinas7876 mushrooms 🍄 yumm! Sounds like you can use different variations and it will still be a great dish!
Sounds great. One of my Indian food favorites is a stuffed paratha with potato, white radish, fresh fenugreek and ginger….yum!
@@quiricosolinas7876 “It is a poor but versatile dish”… the “poorest” dishes are usually the most delicious. 😉
Eva, here in Piacenza (that is not far from Genova) we have a very similar dish, it's called "bortolina", it's made in the pan on the burner, not in the oven.
Eva, be also very carefull when you say in America "you can put on it whatever you like", because you have to specify also "please, no pineapple!!!"
😂
Someone has probably already said it, but with the oven that hot, you could take a small handful of the wood chips that people use on barbecue grills, soak them in water, put them in a tinfoil tray, and stick them in the oven while heats up and it might give the Farinata some wood fired flavor.
And than the oven will smell like that for the rest of is life.
No thank you
@@carlorettura9642Agreed! Maybe if you cooked it in an outdoor grill, but that’s a spectacularly bad idea to do indoors in your oven.
In Argentina these are called "fainá", alledgedly the name comes from Genovese. People eat them with pepper and olive oil drinking beer, and there are places specialized on them. They also put a slice of fainá on top of pizza, so you wouldn't have to choose!
I am from Genova and I can confirm it, the term "fainá" certainly derives from the Genovese dialect. In fact in Italian it is called "farinata" and in Genovese dialect we say "fainá"
Julia Child once showed this in Marseilles where it's called socca.
It’s not from Marseille though, the chickpea treat from Marseille is called “panisse” and it’s a little different than socca. Socca is from Nice.
@@saulemaroussault6343 a bon? Merci de me corriger.
In Argentina we call this "FAINÁ" and we usually eat a triangle of faina on top (or under) a slice of pizza. You should try it. Amazing. And we make different varieties of faina too, adding on top of it, when half cooked, smal quantities of onion, or green onion, or bacon, or even peperoni. We make stuffed faina, with cheese and ham . And we alse make faina with pizza toppings on top, but mainly tomate sauce and muzzarella, we call it "FAINZZA" as an hybrid between pizza and farinata.
I once built a wood fired oven of my own. And a proper Italian furnace (not those silly beehive ones). Made pizza in 1 minute, literally. I miss it.
Eva is now an American treasure. She isn't Italy's anymore. They can't have her, she's ours. No take backsies!
Forget this idea. For Italians la mamma è sempre la mamma (the mom is always the mom)😂
@@giorgioparenti8781Nope.
La mamma è sempre la mamma, más questo è stato un rapimento.
@xavierfranco5800 True. In one of their videos (I think it's the one about how to make nduja...) Eva's father even referred to Eva as "my American daughter." I thought it was rather charming.
On today's episode of "Americans claiming stuff" 😅
Hey hey… Eva is through and through Italian. Are you through and through maga?
Resting at home today after sprained foot
Watching y'all is best therapy
Get well soon
Feel better!
Hope you heal soon!!
Except now you want to get up and go cook something 😅.
@@Dswks exactly lol
I was able to stand enough to make carbonara. Even normally tho I can NOT sit still .
In Buenos Aires, we eat the fainá (farinata) on top of pizza. A slice of farinata on top of a pizza slice. I don't know if it's something the Italian immigrants came with to present a dish representing both the North and the South of Italy.
I've been making this for years but didn't have a name for it. Chickpea flour is such a great source of protein you can't feel as guilty as when eating a foccacia or even pizza
Thank you for this! It’s a gluten free bread I can make fresh, myself, easily for dinner…. I have celiac, and I’m disabled in a way that makes most bread making near impossible… this is great… thank you 😊 ❤
Foreigners who come to Genoa must know that farinata here has a different flavor because it is made differently than in home ovens!
You may now expand towards livornese "cinque e cinque" (with or without extra eggplant), Ligurian panissette, and Sicilian panelle, all made with the same chickpea mixture.
Mmmmm, cinque e cinque is so scrumptious. I like it with caramelized onions and peppers.
In recent days I happened to see your video of Genoa and those of some of your colleagues on Sardinia. My homelands always fill my heart with joy when I see people who, unlike me, come from outside but love them deeply. Well done, you should also try it with gorgonzola or with some good Cantabrian anchovies. When we prepare the farinata, instead of using a brush, we use an abundant branch of rosemary which remains immersed for a long time in the extra virgin olive oil and which flavours it, just like using a brush makes the difference.
Best what is pair with chickpea is:
Basil, cardamom, cashew, chervil, chives, coriander, mint, nutmeg, parsley, peanut, pine nuts, pistachio, rosemary, sage, sumac, tarragon. Also Bacon, buffalo mozzarella, bulgur, butter, chocolate, curry, feta cheese, fish, goat cheese, gruyere, honey, mustard, pasta, pork, prosciutto.
Olives
.....and the kitchen sink 😂😂😂
I can confirm that farinata is absolutely delicious! I ate it every day as an afternoon snack when we travelled to Santa Margherita, Liguria. I have been trying to recreate it at home with limited success. I'm looking forward to trying Eva's recipe. Thank you!
I was thinking of Santa Margarita today! It’s such a cute place!
Looks similar to Socca, a chickpea flour creation that is also crispy, and popular in Nice.
I’ve tried making it with sautéed onion but the residual water made the socca soggy in the middle. I now add onion powder to the flour when I want it with an onion taste.
Rosemary or cumin can be added.
Try cooking the onion with lots of fresh dill as well, instead of marjoram. It is incredible.
Oh my goodness yes why didn’t I think of that!! I have fresh dill in my garden!! Yum
@@peggywinslow408 traditional Bulgarian combination, but we put it inside of regular dough :)
I almost said welcome home, but that's hard to say coming back from Italy. Home is where the heart is (and tummy) 💚🤍❤
I like it when Eva applauds home cooks at the end. My favorite part.
Farinata is my go-to food I prepare and take with me when I travel.
Thanks for a recipie that us diabetics can eat. I had virtually given up on Italian food due to high carb content in pasta.
Hi~ I've been living a low-carb lifestyle also to get control of my a1c. I'm of Italian descent... LOVE pasta & focaccia! I found Healthy Noodles at COSTCO & King Arthur KETO Flour helps keep me satisfying those needs.
Good luck!🙋
Who else hits the like before the video even starts?
ME❤
Me of course
Absolutely
Me! 🙋🏻♀️I am Italian and I am fond of farinata. ❤
Yup
Luv the farinata with crumble sausage and Gorgonzola!!!
Fennel sausage!? ....yummmmm
Also, I get why Eva watches the farinata bake. Pretty cool to watch the surface fry-bubble.
You didn’t even finish talking and my cookbook is ordered!!!! 😊😊😊can’t wait❤❤❤❤❤
Up north, across the border in Nice, it is called socca. Always served with fresh ground pepper and often cooked in large copper pans. Some home recipes suggest a pinch of cumin or smoked paprika to the batter to give an essence of what the wood fire provides. The cafe/bakery on my block has a large GF section --- they make a pizza of the day with socca, and a version of traditional pissaladiere with socca as the base. Pissaladiere is similar to your second version with onions -- except carmelized and the addition of local olives and anchovy. I do recommend you try to make some panisse (or panissa in Liguria). They are chickpea fries with a similar batter but the center turns out more creamy.
I would like to know more about Eva’s growing up in Italy. How is it that she has been to so many Italian cities and knows how to cook all of their dishes? Did her family travel a lot?
I have made this dish, but I didn't know it was eaten in Italy. I thought it was a dish of Indian origin. I googled "Indian chickpea pancakes" and it's also called "besan ka chilla", although most Indian recipes I could find was made on the stove top and not in an oven.
My mothers ex-stepdaughter made this dish for my mother, which made my mother obsessed with it for a while. My mothers ex-stepdaughter, who used to work as a ship's cook on luxury yacht's, had learnt to make it from an Indian chef, and I don't know if she, or my mother, have made changes to the recipe, before my mother taught me how to do it, but it's almost identical to the recipe variations in the video.
In South of France it's called Socca..... I've made it home as you did.... except I first put my pan in the oven to be heated, then put olive oil in the pan and my mix directly in the oven...... when it's done, a lot of fresh ground black pepper..... the best is to cook it in a wood oven and wait to have it a bit charcoaly.... enjoy!
In the usa we make corn bread that way-- heat a cast- iron pan in the oven first, and pour the batter into the hot pan in the oven. It makes the bottom and edges so crispy and delicious!
I hope Eva and Harper will soon road test the Ninja Woodfire Grill XL or Ninja Woodfire Oven. Both have woodfire attachments claiming to impart real wood oven flavor tones. And the oven appliance can attain 700⁰F, and the grill XL can attain 450⁰F+. Both are multi function appliances.
Wow I didn’t know that!! I love ninja everything!!
for a relatively small country today, the Italians have had an amazingly awesome influence on us Americans!! not just food, but building mills and much more...
Omg I can't believe you made farinata! I'm from Argentina and grew up eating it all the time. Every pizzeria in Argentina makes it and people eat it with pizza. I guess it's due to the thousands of Italians who immigrated there brought it with them. Same with the gelato. Thanks to the Italians we have the best gelato over there. Not to mention the pasta!
Omg..I found this channel YESTERDAY..I've subscribed , pre-ordered the cookbook & tried a recipe ( didn't come out great, but edible & ill keep trying)! Y'all are so fun to watch, the recipes are so incredible & I really love that Y'all are giving back to your community & showing us what community is..I can't wait to take the tour..😊
In Savona they also cook the farinata bianca, with wheat flour instead of cickpeas flour. You can find it only in Savona
7:13 Harper looks like an excited little boy! I love it! ❤❤
15:09 Farinata “pizza”?!?! 😮😮🤯🤯This sounds beyond incredibly delicious!!!!
In Lucca, this is called 'La Cecina'. It's typically served plain with just fresh black pepper but, when they're in season, it's also cooked with zucchini cut in discs.
Farinata is like a batter like Indian pakora batter minus some spices, baked instead of deep fried, my fav vegetables to add are onions, mushrooms and melanzana not all at the same time. I'll need to experiment now. You pair are foodie enablers, I love it.
That's all I was thinking when I watched this, some fennel seed and crushed red pepper would go insaaaaane here.
In Nice and environs farinata is socca. My first taste of the latter, peppered and sold as a street food, was a revelation. You walked and ate--and ate and ate. Some enterprising American, I instantly thought, should bring it here and sell it like pizza. It would become a wild success.
The transition of cuisine from France’s south and that of northwestern Italia is interesting. We think of French and Italian cuisine as very different, but along those areas, they meld in an interesting way. In Genoa I had a pesto that was very good (so good I had it two nights in a row), but different-until I researched it and learned what the French call pistou. And then it all made sense.
Well, there is Banza frozen pizza crust. I think the ingredient list is longer though.
In Uruguay there is a significant portion of immigrants from Genoa and this dish that we call fainá is characteristic of the Uruguayan menu. It is typically eaten with pizza in what we call pizza a caballo or just with white pepper.
This reminds me of one of my childhood foods, the arepa! I can never motivate for people why a PLAIN arepa is the best, toppings are fine and all, but it's the simple arepa in itself that really does it for me flavour- and comfort wise. I believe the farinata might be similar, and I look forward to adding another not-quite-bread-like dish to my arsenal of simple delicious comfort foods.
Love you guys! Thank you for another amazing video.
They have something like this in Argentina. I had it every time I had a slice of pizza from a chain called, Kentucky Pizza. I would get a slice of pizza and a slice of ‘faina’ and they would give them to me with the pizza slice on the bottom and the faina on top of it. The locals would slice through and have a piece of each with every bit.
They also had two others I have made since- onion one called a fugaza, and one with mozzarella and onions called fugazetta. They were piled on top what (if I remember correctly) a more focaccia like bread.
The best meals I had in BA were these pizzas. They outshined the beef, outside of a lomito sandwich.
Faina' and fugassa are farinata and focaccia in Genoese language :)
Eva, try using becham flour from India for this. It works better than regular chickpea flour. Becham is made from a certain chickpea and makes amazing bread type items.
It’s called besam flour, and it’s the same flour as she is using. Bengal gram is the same chickpea.
I used to eat this in the south of France. There it’s called socca and is sometimes made with some type of animal fat instead of olive oil. I love it and make it occasionally. I use a cast iron skillet.
My mom was born in Italy, and farinata is something my mum made, but she served it with a tomato sauce to dip in. Good stuff, that!!!
In Argentina we call it faina and eat it with pizza. A slice of faina under a slice of mozzarella pizza. Yes the pizza is different there. Thicker crust and tons of cheese. Dio mio!!!!
sì perché "fainà" è genovese :)
In Livorno(and province)we do “5 e 5”. A round focaccia(schiaccino) sandwich with some torta di ceci( which is how we call farinata) and often we add eggplants preserved in oil to make less dry. You should try it!
Non so perché ho scritto in inglese, ma comunque complimenti perché siete bravissimi e ogni domenica vi aspetto ❤
de
@@niccolob.5135 😂😬
She's absolutely adorable!! I love her❤ and by the way... that's an art to move that pan to the stove !! Bravo 😊
I just made this!!!!!! This is our new food! Italian, have never heard or seen this, and this is just fantastic. Cant wait now to make it with onions and everything else..
Eva, sei una grande!!! Non è affatto facile cuocere la farinata 🎉🎉🎉
Sì, Eva è la cuoca ultima. Devo andare in tour un giorno!
Vero, io non ci riesco mai😅
Clumpsy 😂 golly I love you so much! ❤
I love making bread, which started my overall baking journey and what a challenge.
I now make many things homemade from scratch, with Italian food and pasta in mind. This channel is perfect.
As an Italian (Part Sicilian, part Calabrese) on my mother's side, I find this channel to be very helpful. :D Grazie! :D
Eva devi assolutamente provare anche la farinata bianca di Savona (farinata di grano), è molto diversa ma altrettanto buona ;) (un pò più leggera forse)
The perfect amount for me it's 3g of salt for every 100g of flour
and 16g of extravirgin olive oil + extra (to grease the pan).
(so in your case 6g of salt and 32g of olive oil). Yes I know... but when I try by eye I always make it too salty or with too little oil... I just prefer to use a scale for salt and olive oil too.
Everything else it's made the same way, it's amazing everytime.
I love farinata, I will try some of your suggestions.
Can you get the bottom to carmelize in the home oven? Farinata is easy to make but NOT easy to make well. If the bottom is blonde I find it's like eating a pizza without leapording... it's okay but missing the wow factor.
what brand of chickpea flour do you use btw? thanks!
@@metislamestiza3708Bob’s Red Mill is great!
@@toushabonzai that's what I've been using also.
@@Viva_la_natura Sorry I did not get the notifications from youtube.
Yes it's not that difficult, just put it in the lower part of the oven, it should carmelize.
OMG, you guys just make everything look so good, I can taste what you prepared through the screen. The genius of Italian cooking (I'm a bit biased) is that since it is so simple ("cucina povera") it really is mostly inexpensive and of course simple. And look at how versatile the farinata is: you can have a version of it you like and a bowl of soup and that's a meal. Or you can serve it with a salad on top as one course in a multi-course meal for guests. Grazie ragazzi! Mi farebbe piacere partecipare in una gita con voi in Italia ... vediamo.
I used to work in a restaurant where they were making fresh farinata at the beginning of the service as an aperitivo, it was soooooo good! My favourite one was with salsiccia, or mushrooms, it was always great to have a piece of it when just out of the oven! So many memories...
I love your videos! Would you like to make a video about milanese food? ❤
I used to make this all the time but it dropped off my radar. About a month ago I got a craving and started making it again. So good. I will try your method next because I cook it in my cast iron pan
We cooked it the next day after watching this. It was amazing. I had to do the fork swirl like Eva while my partner was still in shock because of how good it was. I think we will cook this regularly from now on. Thanks a lot for the recipe!!!🎉
In Argentina, the farinata is called faina. And it is eaten by slices on top of a pizza slice, often a plain simple mozzarella pizza slice.
In Buenos Aires it is called faina, and they have it in *every* pizzeria. Typically we put a slice of faina over a slice of pizza, and eat them together (try it!!), often washed down with a glass of moscato wine
Must try - love the idea of chickpea flour…yum, yum
Those shallow slotted ladles are often called skimmers. That is a nice big shallow one Eva has.
I don't know what the hell is going on, but the night before last I looked out my window and seeing the gorgeous waxing moon I said to myself "La luna! La bella luna!" from the movie Moonstruck. Then today, I get your video in my feed. And now I find myself ordering Italian pasta online, and adding chickpea flour to my grocery list. Grazie.
Thank you so much for posting this❤ I absolutely love this recipe 😋
I’m so glad you guys posted this! After watching the Genova video, I have been searching for recipes to make farinata. Now I know I have one that is the bast. Thank you.
Grazie Eva di mantenere sempre chiari i principi della cucina italiana - pochi ingredienti genuini e procedure semplici. Thank you Harper, you know you hit the jackpot there.
Luckily I live in a place where farinata is a really easy food to find. You can call it in different ways: farinata in Liguria, cecina in part of Tuscany, torta in Lucca area and in Carrara, where I come from, we call it calda calda (hot hot). Farinata must be eaten with fresh minced pepper. For us is really common to eat it inside focaccia, it's in every menu in our pizzerie al taglio (pizzeria where do you eat pizza on the go). I really like it with stracchino cheese. Now you can find in supermarkets frozen farinata or the already made butter
I made one of these with onions and rosemary for my parents today and it was wonderful! Even as a lifelong lover of Italian food I could hardly believe something so simple could be so tasty. Thanks for the recipes!
Your lighting is really good. Nice soft colours for shots of you both talking and then crisp white for shots of the cooking. Really well done.
My parents are from Argentina, and Italy has made a huge impact in our culture. Faina as we call it, we put it on top of the pizza slice. It's so good! Interesting fact, though. I have only seen it in Buenos Aires and not the rest of Argentina.
As a follow up, I've made this for my gf twice and she loved it and is demanding it weekly now. If I ever get out to AZ, I owe you both dinner :)
I wish I spoke Italian (Sicilian) as well as you speak English! I can't wait to try this recipe that I've never heard of before. Thank you!
Eva carefully putting in the oven is like me with the pumpkin pie going in the oven and I manage to spill a little every single time. Adding chickpea flour to my grocery list.
To avoid clumps, i just put the water 30 seconds in the microwave oven. Also, I cook it like crêpes in the pan on a middle heat fire. I break it like chips or i can cook it like socca. I am from Nizza. I’ll try the cooking in the oven next time to try your proposal. Thank you for your great channel.
In Italia si mangia anche in mezzo alla focaccia,un sandwich di focaccia e farinata,ottimo !! 😋😋😋
FAINA! We eat it a lot in Argentina and it's delicious. We normally have it together with pizza. 🇦🇷🇦🇷🇦🇷
I was skeptical about making this, but, because of your enthusiasm, I did.
WOW!!!
Word of advice to first timers...double the batch! Fantastic doesn't begin to describe it.
Adding onion brings it over the edge.
Pairs well with Wine Friday!
QUESTION. My non-stick pizza pan was swimming in extra virgin olive oil....yet it still stuck. Any advice?
Keep up the great work!
You should really come to Uruguay and Argentina guys!!! I promise you would have so much fun seeing the cultural influence of our italian ancestry. It is soo so present in the food. Farinata or our Faina is religiously ordered with pizza here and pizza itself is god. I laughed so hard with the 80s video because there is nothing more Argentine than that and vitel tone is their christmas dish. We share your love for food and what it means as the soul of family and culture and i know you would have so much fun here seeing the roots as well as enjong the local products that are reveerd with an italian passion too. Dont miss out!
I've been making a chickpea flour batter to roast vegetables in for years, but never had another reason to use it until now!
This looks incredible and so simple!
When you were expressing your love of flavors with the cherry tomato and pesto, and exclaimed, "Crimini" I wanted to share a story with you.
When I finally became a mom after 5 years of failure, I knew I had to curtail my cuss words when driving so that my baby wouldn't repeat them.
Jiminy Cricket was something my relatives said, but I wanted something more emotionally and physically satisfying without taking the Lord's name in vain.
I came up with Crimini Jickets because it made my facial muscles appear and elicit anger when I uttered these words.
Not that you were uttering anger, but you made up the word "criminu" that evoked great emotion!
❤
This is in the top five recipes of yours that I need to try ASAP! I just added chickpea flour to my grocery list. And you guys are so dang cute! Harper's Farinata Dance, and the way Eva swirls her fork, are the most adorable ways to show how much you love your food.
Just here to thank u, and repeat what others said abt plain faina being available in almost every pizza place, sometimes having variations such as the ones mentioned in the vid or with some other cold cuts.
My first exposure was an onion farinata at a restaurant, topped with beautifully sautéed chicken livers. Absolutely stunning.
Hi~ That sounds like something I would love! My favorite Aunt wanted me to prepare many of her favorite foods, and Chicken Livers were on the list. If she hadn't requested them, I possibly would never have tried them. Thanks for stirring my memory pot! 🙋
Always happy to bring up good memories! It was Chris Bianco’s Tratto, in Phoenix, AZ.