I read your recipe and am unclear why you heat the pan in the oven and then let it cool. Best is to take the hot pan out of the oven and quickly and carefully add 2 tablespoons of olive oil swirling to coat the pan. Then add some batter and bake. This ensures a nice Crispy bottom.
This is a great question, Susan! The recipe is by Laurel Evans, reprinted with permission from her cookbook. I have to say when I made it, I didn't let the pan cool AT ALL. I did the same thing you did to ensure the crispy bottom. I am going to edit with this note. Thank you!
Great ode to Farinata! Interesting proportion of water to flour in this recipe (about 1 to 1), I've seen many "traditional" recipes with 1.75 and even 2.0 water to garbanzo flour. Is the batter super thick at launch into the pan?
Interesting! This is more water to flour so it’s very liquid. When I made it before at home it was also 1:1. But I prefer this recipe. You have wonderful woodfired ovens to make it in as well, right?
Magari I had those woodfired ovens! I use electric at the bakery and then my portable pizza oven is primarily gas, but it does make fantastic Farinata in about 5 minutes on a very large cast iron handless skillet. (I do pizza pop-ups at breweries). I use equivalent of 3.25 cups of water for 2 cups of garbanzo so wetter still than this recipe. But the higher heats make for faster evaporation. The soak is crucial!
Oh Flavio! In the castiron skillet also sounds divine. I can imagine that high heat requires more water. You're right about the soak being critical. I should have emphasized that in the post!!
Oooooh that sounds like a great vacation to me!! Have you tried to make it at home yet?? I try to eat non-gluten things 2 out of 3 meals a day for variety and this is heavy in the rotation.
Must try this. It reminds me of panelle in Palermo although that includes parsley and a few more bits. Fried bread is always a wonder, isn't it.
I read your recipe and am unclear why you heat the pan in the oven and then let it cool. Best is to take the hot pan out of the oven and quickly and carefully add 2 tablespoons of olive oil swirling to coat the pan. Then add some batter and bake. This ensures a nice Crispy bottom.
This is a great question, Susan! The recipe is by Laurel Evans, reprinted with permission from her cookbook. I have to say when I made it, I didn't let the pan cool AT ALL. I did the same thing you did to ensure the crispy bottom. I am going to edit with this note. Thank you!
Great ode to Farinata! Interesting proportion of water to flour in this recipe (about 1 to 1), I've seen many "traditional" recipes with 1.75 and even 2.0 water to garbanzo flour. Is the batter super thick at launch into the pan?
Interesting! This is more water to flour so it’s very liquid. When I made it before at home it was also 1:1. But I prefer this recipe. You have wonderful woodfired ovens to make it in as well, right?
Magari I had those woodfired ovens! I use electric at the bakery and then my portable pizza oven is primarily gas, but it does make fantastic Farinata in about 5 minutes on a very large cast iron handless skillet. (I do pizza pop-ups at breweries). I use equivalent of 3.25 cups of water for 2 cups of garbanzo so wetter still than this recipe. But the higher heats make for faster evaporation. The soak is crucial!
Oh Flavio! In the castiron skillet also sounds divine. I can imagine that high heat requires more water. You're right about the soak being critical. I should have emphasized that in the post!!
Haven't made it in quite a while but it's delightful!
I knew you'd have made it before!
My favorite!! I ate so much of this in Liguria last summer!
Oooooh that sounds like a great vacation to me!! Have you tried to make it at home yet?? I try to eat non-gluten things 2 out of 3 meals a day for variety and this is heavy in the rotation.
Yes it’s one of my favorites! So easy to make at home!