Chestnut Flour Farinata
Farinata (also known as socca) is a savory pancake traditionally made with chickpea flour in the Riviera (coastal regions of Northwest Italy and Southeast France). Farinata means “made of flour”. I made some with chestnut flour, and the result is savory and deeply satisfying. Some days I eat it for lunch, and I don’t feel like I need to eat dinner. Some days I don’t know what to make for dinner, and I make this. A standard 👌
by Noah Simon
Steps:
Put some olive oil (or oil of your choice) in a 6” cast iron pan. Pre heat in an oven (or a good toaster oven) at 425° F for 5 minutes.
In a liquid measuring cup, measure 3/4 cups of cold water.
Using a digital scale, add 120g of fine chestnut flour. If you don’t have a scale, that’s about a heaping 3/4 cup. Mix vigorously.
If you want a more protein-rich version, you can do 50/50 chestnut and chickpea flour. Just add a touch more water.
Add:
big glug of olive oil
big glug of apple cider vinegar or lemon juice
enough salt, trust your hands
Mix vigorously. If you have an egg beater, that works great to easily and quickly break up clumps.
Add a chopped half onion (or smaller whole onion, or shallot), along with rosemary, fennel, any other herbs you like. Mix vigorously.
Carefully pour batter into hot oiled pan and bake for ~25 minutes, until the outside is crispy and golden and the edges look like they will burn if you keep going.