Farinata (also called socca, torta di ceci or cecina) is a chickpea flour flatbread akin to a pancake or crepe, and it’s been a favourite food of mine for years. I’ve written about Farinata before (and its Indian cousin, Besan Cheela) but I’ve recently been rediscovering farinata through my favourite Springtime forageable: stinging nettles.
For one thing, nettle farinata just looks cool (I was inspired by this picture of nettle focaccia taken by Eat Pictures). But the nettles also add nice texture to the farinata, thanks to their prickly hairs which are no longer stinging since the nettles have been cooked.
Of course, you don’t need to use nettles here – you can use any vegetable you’d like – veggie chef Rachel Demuth does hers with artichokes – and feel free to kick it up with herbs, spices, black pepper, chilli, whatever you feel. This is why I love farinata: it’s so adaptable. It’s also inherently vegan, gluten-free, rich in protein and fiber, and an all around good eat that goes well with so many things. My recipe below is also lower in fat than most other farinata recipes, which tend to include a lot of oil in the batter. When I make this, the only oil I use is for greasing the pan. To me, it’s perfect this way.
You can cook farinata til its crispy and use it as a pizza base, or keep it malleable and use it almost as a vegan omelet – delicious with sautéed mushrooms! If you really want to green up your farinata, you can blitz some of the nettles (or whatever greenery your using) with the batter.
1 cup chickpea flour
1 teaspoon salt
1/2 large onion, thinly sliced
a bunch of nettle leaves, washed
- Combine the chickpea flour and salt in a blender with 1 cup of water. Blend until smooth then leave the batter to rest for 2-12 hours.
- Heat up the oven’s grill / broiler. Heat an oven-safe non-stick pan on medium high heat. Coat the pan with some olive oil (either using a spray bottle or by drizzling in some oil and wiping it around with a paper towel).
- When the pan is good and hot, pour in just enough batter to fill the pan, about the thickness of a crepe – you can go thicker but I find a thinner pancake results in a nicer result. Immediately scatter some onions over the batter, then, using tongs, place the nettle leaves on top of the batter.
- When the batter is firm on top and brown underneath, remove the pan from the heat and place under the grill / broiler (if you’d like, you can spray a thin coat of olive oil on top of the farinata before placing under the grill). Cook until it’s starting to brown on top (this shouldn’t take very long so keep an eye on it).
- Remove the farinata from the pan and repeat the steps above with the rest of the batter.
- Serve immediately. You can slice the farinata with a pizza cutter, but it’s also nice to just tear into it with your hands!
Here’s what it looks like with wild garlic, also nice but not as texturally interesting: