Farinata di Ceci with Artichokes (Chickpea Flatbread with Artichokes)
Category: Savory Pies
Serves: 3
Ingredients
| Ingredient | Quantity |
|---|---|
| Chickpea Flour | 300g |
| Water | 900g |
| Extra Virgin Olive Oil | 20g |
| Fine Salt | 10g |
| Marinated Artichokes | 300g |
| Mozzarella Cheese | 300g |
| Black Pepper | to taste |
| Fresh Thyme | to taste |
| Fresh Marjoram | to taste |
| Extra Virgin Olive Oil (for greasing) | to taste |
Instructions
To prepare this irresistible Farinata di Ceci with artichokes, start by placing the chickpea flour in a large bowl. Pour a portion of the water at room temperature into the center of the flour. Mix thoroughly, ensuring there are no lumps, and slowly continue to add the remaining water.
Once the mixture is smooth, cover the bowl with plastic wrap and let it rest outside the refrigerator. Allow the batter to rest for a minimum of 5 hours and up to 10 hours, stirring occasionally. As the mixture rests, a foam will form on the surface – after the resting time is up, gently skim off this foam using a slotted spoon.
Add 20g of extra virgin olive oil to the mixture and whisk thoroughly to combine. Set aside.
Next, drain the marinated artichokes well and slice them into wedges or halves if they’re smaller. Set them aside.
For the next step, generously grease three 32cm-diameter baking pans with extra virgin olive oil (traditionally, copper or aluminum pans are used, but you can also use non-stick pans). Pour the chickpea batter into the pans, dividing it evenly, using about one-third of the batter for each.
Evenly distribute the marinated artichoke slices over the batter. Sprinkle a few sprigs of fresh thyme and marjoram on top, adding a pinch of black pepper for extra flavor.
Now, place the pans in a preheated static oven set to 250°C (480°F) and bake in the lower part of the oven for the first 10 minutes. After 10 minutes, move the pans to the top section of the oven and bake for another 10 minutes, until the farinata is golden brown and crisp on the edges.
Once the farinata is perfectly cooked, remove it from the oven and let it cool slightly before slicing and serving.
Tips for Perfection
- For the best texture, allow the batter to rest fully to achieve the signature smoothness and richness of the farinata.
- Feel free to experiment with different herbs, like rosemary or sage, for a personalized touch.
- To add extra creaminess, you can include small chunks of mozzarella into the batter or sprinkle it on top before baking.
Enjoy your Farinata di Ceci con Carciofi, a delicious Italian-style chickpea flatbread that’s perfect for a savory meal or snack. Pair it with a fresh salad or a light soup for a complete, wholesome meal. Buon Appetito!
