Farinata or Socca depending on whether you sit on the Italian or French side of the border is a savoury pancake made with chickpea flour. At its simplest it is made with just flour, salt, rosemary and water, or you can turn it into a complete meal by adding scallions, parsley and spinach.
1½ cups chickpea flour (sometimes called gram or besan);
2½ cups water;
4-5 large spinach or swiss chard leaves, finely sliced;
1 large sprig fresh Rosemary, chopped, or 1 tsp dried;
2 Tbsp fresh Parsley, chopped;
2-3 scallions, sliced fine;
Oil for coating pan;
Large pinch salt.
- Place flour, salt and water into a medium sized bowl and whisk to form a thin batter.
- Leave the batter to sit, covered, on your counter for 4 hours or overnight.
- Add in the rest of the ingredients.
- Heat a 10-12 inch cast iron frying pan over low-medium heat. Coat pan lightly with oil, and add a third of the batter to the pan. Turn the pan to ensure that it is evenly coated with batter.
- Cook the pancake until the batter has set all the way through, then gently turn over, to finish cooking on the other side (may need some more oil at this stage).
- Put the pancake on a paper towel lined plate.
- Continue cooking the rest of the pancakes.
Best eaten hot. Any leftover batter can be kept in the fridge until needed.
(Recipe by Helen Prout)