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.
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
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.
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!😎
the slotted ladle is actually called a skimmer "A skimmer is a flat, sieve-like scoop or spoon used for skimming cooking liquids or lifting ripened cream from milk, such as a spider used in Chinese cuisine." wiki has a picture of various skimmers
@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.
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.
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...
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 😊 ❤
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.
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
I'm a great fan of Farinata, even never having visited Italy! I love it with a sprinkling of Rosemary, black pepper and sea-salt. So easy to make at home. Thanks Eva for showing me some new ways to enjoy it!
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.
As always we are in love with your food, charm, and everything about you. We just ordered your book and will bring it to our house in Minturno and will be cooking in our 1200 year old tower. Bless you for the charming people that you are. 🥰
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.
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.
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!
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!🙋
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!
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.
Thank you, thank you , thank you for this recipe! Decided to try this tonight with my Indian dishes instead of Naan, roti or chapati. So glad I did. It's amazing and is going on permanent rotation at my house!! Thank you again for the recipe, Id never heard of this before!! Ciao !!
I’m English and have always known this as Socca, which is sold as a street food in Provencal. It was one of the first things I made after being diagnosed with coeliac disease.
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 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.
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.
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! ❤
I remember there was a cute lil pizza place downstairs where my Zia Immacolatta lives ( in Casciana Terme-Lari, Tuscany, Italy). We ordered this and it was divine! I couldn’t remember the name, but, I’m so glad you two made this video. Grazie Mille! 💖
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.
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 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 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.
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..😊
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..
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.
I cannot wait to try this! I'm one of those who will gladly trade cauliflower pizza crust with Chickpea Flour!!! Thank You for sharing this recipe. P.S. I can't wait to get your cookbook!! Love You Two 💚❤️
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.
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!
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.
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!!!🎉
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.
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 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.
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
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.
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.
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!!!"
10 years ago, I was in Viareggio for Carnivale. It was my first time having farinata & absolutely fell in love. Yours looks exactly like what I had. Can't wait to try my hand!
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 devi assolutamente provare anche la farinata bianca di Savona (farinata di grano), è molto diversa ma altrettanto buona ;) (un pò più leggera forse)
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.
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 ❤
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!
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.
I am an Italian Jew. Sefardi. This is a Sefardi thing. Chickpea flour used this way. Try using the Sefardi Spice Mixture Zatar with this. Zatar is a very common spice mix. Often used in Israel and anywhere that you find Sefardi.
The next time you visit Rome and go to the Jewish ghetto there is a little spot that makes excellent Farinata. It is just up from the secret bakery on Maria del Pianto between the secret bakery and via Arenula (if you are going towards via Arenula it is on the left). They usually have it sitting on the counter. 👍👍
We spend about 3 months each year in Italy and lots of time in Rome. The Secret Bakery is on the corner of Portico d’Ottavia and piazza Costaguti (just look for the line.) they basically open in the morning or whenever they want to. They only have a couple of things and you simply get in line and buy what they made that day. No frills. Whatever they decide to make is amazing.
Tjanks for posting and being your authentic self. I saw a recent TH-cam by Derek Sarno where he aired his gripe about people suggesting he wasn't vegan enough.
![[Live สด] การออกรางวัลสลากกินแบ่งรัฐบาล งวดวันที่ 16 พฤศจิกายน 2567](http://i.ytimg.com/vi/wPd7VFfWHIA/mqdefault.jpg)
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.
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.
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!
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.
This channel should have at least a million subscribers. Y'all have been killing it with the content recently. ❤️
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!😎
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!?😋
I can't wait to pile on a big, fresh green salad on top. My mouth is watering thinking about it.
the slotted ladle is actually called a skimmer "A skimmer is a flat, sieve-like scoop or spoon used for skimming cooking liquids or lifting ripened cream from milk, such as a spider used in Chinese cuisine." wiki has a picture of various skimmers
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?
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 😋
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.
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...
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 😊 ❤
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. 😉
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 .
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
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!
I'm a great fan of Farinata, even never having visited Italy! I love it with a sprinkling of Rosemary, black pepper and sea-salt. So easy to make at home. Thanks Eva for showing me some new ways to enjoy it!
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 almost said welcome home, but that's hard to say coming back from Italy. Home is where the heart is (and tummy) 💚🤍❤
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.
I like it when Eva applauds home cooks at the end. My favorite part.
Luv the farinata with crumble sausage and Gorgonzola!!!
Fennel sausage!? ....yummmmm
As always we are in love with your food, charm, and everything about you. We just ordered your book and will bring it to our house in Minturno and will be cooking in our 1200 year old tower. Bless you for the charming people that you are. 🥰
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.
You didn’t even finish talking and my cookbook is ordered!!!! 😊😊😊can’t wait❤❤❤❤❤
Farinata is my go-to food I prepare and take with me when I travel.
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!!!
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.
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!
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!🙋
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!
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.
Thank you, thank you , thank you for this recipe! Decided to try this tonight with my Indian dishes instead of Naan, roti or chapati. So glad I did. It's amazing and is going on permanent rotation at my house!! Thank you again for the recipe, Id never heard of this before!! Ciao !!
7:13 Harper looks like an excited little boy! I love it! ❤❤
15:09 Farinata “pizza”?!?! 😮😮🤯🤯This sounds beyond incredibly delicious!!!!
I’m English and have always known this as Socca, which is sold as a street food in Provencal.
It was one of the first things I made after being diagnosed with coeliac disease.
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 😂😂😂
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 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.
Must try - love the idea of chickpea flour…yum, yum
Foreigners who come to Genoa must know that farinata here has a different flavor because it is made differently than in home ovens!
Just subscribed yesterday and purchased your cookbook today. Second generation American-Sicilian here. Love your channel!
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.
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 :)
Also, I get why Eva watches the farinata bake. Pretty cool to watch the surface fry-bubble.
As an Italian (Part Sicilian, part Calabrese) on my mother's side, I find this channel to be very helpful. :D Grazie! :D
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!
❤
I remember there was a cute lil pizza place downstairs where my Zia Immacolatta lives ( in Casciana Terme-Lari, Tuscany, Italy). We ordered this and it was divine! I couldn’t remember the name, but, I’m so glad you two made this video. Grazie Mille! 💖
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.
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 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 sardinia we call it fainè, we make it with different ingredients added such as onion, typical dried sausage and
anchovies
You together are so adorable!!
I recently returned from Sicily, and I can’t stop watching your videos😊😊❤️❤️
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.
Ordered 4 lbs of Chickpea flour from Amazon, gonna make a lot of this ❤
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..😊
Now need to make. 50 plus years ago my mom used to make this as a snack in afternoon.
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..
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.
I cannot wait to try this! I'm one of those who will gladly trade cauliflower pizza crust with Chickpea Flour!!! Thank You for sharing this recipe. P.S. I can't wait to get your cookbook!! Love You Two 💚❤️
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.
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.
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!
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.
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.
Thank you so much for posting this❤ I absolutely love this recipe 😋
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😅
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!!!🎉
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
Oooh! And I just bought like 20lbs of chickpea flour (because of its high protein content). I know what I’m making today! 😍😋
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 love how the closed caption translates what Ava says.
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 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.
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
You two ROCK! Thanks for the simple but amazing videos.
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.
Thanka you!
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.
Can’t wait to try this….
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!!!"
😂
Now I want to put grilled pineapple and Spam on it and call it Hawaiian Farinata.
10 years ago, I was in Viareggio for Carnivale. It was my first time having farinata & absolutely fell in love. Yours looks exactly like what I had. Can't wait to try my hand!
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 :)
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!
In Savona they also cook the farinata bianca, with wheat flour instead of cickpeas flour. You can find it only in Savona
Hello, great recipe. My whole family loves this recipe. My first farinata in my life and a great success. Hello from Slovakia.
I love your videos! Would you like to make a video about milanese food? ❤
I've never used chickpea flour, but I have used chickpeas since forever and I absolutely love them.
Eva devi assolutamente provare anche la farinata bianca di Savona (farinata di grano), è molto diversa ma altrettanto buona ;) (un pò più leggera forse)
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.
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 😂😬
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!
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!!
Thank you for imparting new ideas to improve my farinata. I'm going to get the chickpea flour out of the cupboard today and make up a batch.😋
I am an Italian Jew. Sefardi. This is a Sefardi thing. Chickpea flour used this way. Try using the Sefardi Spice Mixture Zatar with this. Zatar is a very common spice mix. Often used in Israel and anywhere that you find Sefardi.
Thank you! Marvelous tasting.
Clumpsy 😂 golly I love you so much! ❤
Clumpsy. 🤣 I love it, so descriptive
The next time you visit Rome and go to the Jewish ghetto there is a little spot that makes excellent Farinata. It is just up from the secret bakery on Maria del Pianto between the secret bakery and via Arenula (if you are going towards via Arenula it is on the left). They usually have it sitting on the counter. 👍👍
I was just in Rome's Jewish quarter in September last year. Why didn't you tell me before???? hahaha
@@jonathanrio6587 Next time...check out the secret bakery too if you get a chance.
Secret bakery?
We spend about 3 months each year in Italy and lots of time in Rome. The Secret Bakery is on the corner of Portico d’Ottavia and piazza Costaguti (just look for the line.) they basically open in the morning or whenever they want to. They only have a couple of things and you simply get in line and buy what they made that day. No frills. Whatever they decide to make is amazing.
Tjanks for posting and being your authentic self. I saw a recent TH-cam by Derek Sarno where he aired his gripe about people suggesting he wasn't vegan enough.