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Chickpea porridge
La chickpea porridge is a typical traditional Ligurian dish, simple but rich in history. It is a kind of low, crispy cake made of chickpea flour, water and oil, baked in a wood-fired oven in tin-plated copper pans.
Very few ingredients are needed, the secret is the excellent quality of the ingredients, choose them carefully.
Origins and History
Origins and History
The origins of farinata date back at least to the Middle Ages, but there are legends that even trace it back to Roman times or even to the Greeks.
One of the most fascinating stories about its birth is linked to the Battle of Meloria (1284), in which Genoa defeated Pisa. The story goes that, during the return voyage, a storm caused stocks of chickpea flour and oil to spill into the ships' bilges, mixing them with salt water from the sea. The sailors, in order not to waste the food, let the dough dry in the sun, thus discovering a kind of thin focaccia. Back on land, they perfected the recipe by baking it in ovens.
From that moment on, farinata became a signature dish of Ligurian cuisine and spread to the coastal cities of the Mediterranean.
Link with Liguria
Farinata is deeply rooted in Ligurian gastronomic culture. Its simplicity matches the region's seafaring tradition, where chickpeas were a nutritious and easily preserved food for sea voyages. In Genoa and throughout the Riviera, the shamaddehistorical Ligurian fry shops, still prepare it today following traditional methods.
Farinata has given rise to many variations:
In Tuscany is known as cecìna.
In Nice is called socca and is served as street food.
In Savona there is a thicker, softer variant called fainéalso very popular in Sardinia (where the recipe was brought by the Genoese).
5 minutes
Easy
15/20 minutes
None
6 people
Ingredients
- 250 g chickpea flour (sifted)
- 800 ml (8dl) Water
- 1 level teaspoon Salt
- 4 tablespoons Sunflower Seed Oil
Procedure
- Pour the flour into a large bowl, add the water and stir with a whisk until the flour has dissolved (it must be lump-free), add salt and stir.
- Leave to rest overnight in the refrigerator.
- Add the oil slowly, continuing to process the mixture until a homogeneous sauce is obtained.
- Grease the copper baking tin with 4/5 tablespoons of oil (no more), place it in the oven, (using the GRILL only) then pour half the batter onto the tin and place it in the oven at 230 degrees (or more) for 15/20 minutes, until the top is golden brown and the centre darkened.
Serve Hot!
Step 1
Step 2
Step 3
Step 4
Perfect pairings
Farinata has a delicate and slightly toasted flavour, so it goes well with various ingredients and drinks:
With other typical Ligurian dishes
- Genoese focacciafor a rustic and tasty meal.
- Panissa frittersanother speciality made from chickpea flour.
- Salted or marinated anchoviesfor a contrast between the sweet flavour of the porridge and the savoury flavour of the fish.
- Fresh cheesessuch as prescinsêua (a Ligurian curd similar to ricotta).
With vegetables and salads
Onions and rosemaryoften added directly onto the porridge to enhance its flavour.
Artichokes or courgettes trifoliatedwhich balance the consistency of the farinata.
Mixed salad with tomatoes and Taggiasca olivesfor a fresh touch.
With traditional drinks
Ligurian white winesuch as Vermentino or Pigato, whose acidity counteracts the oily part of the farinata.
Craft light beerperfect for an aperitif.
Sciacchetràa passito wine from the Cinque Terre, for those who love contrasts between sweet and salty.
When to consume it
Always!
Food Pairing
Before the trofie with pesto, you can serve some Ligurian scones with stracchino cheese or of the marinated anchoviestypical of Liguria.
Followed by a fragrant Pascqualina Cake
Wine Pairing
Vermentino, Albenga Pigato or a good Ligurian craft beer from Brewery 44
La chickpea porridge is an excellent source of vegetable protein due to the presence of the chickpea flouran ingredient rich in nutrients and very energetic.
Enjoy your meal!
