Comments on: Farinata

By: Sarah C.

Sarah C. — Mon, 26 Jan 2009 19:40:17 +0000

In Palermo (not in other places of Sicily, however – it seems to be regional) they make a lovely street food called panelle, which are deep-fried cakes of chickpea flour. Very similar to this. They are served hot and fresh on a soft roll, as a little sandwich. Delicious! I’ll have to try this recipe and hopefully will find a similar yumminess!

By: T

Thu, 22 Jan 2009 14:53:20 +0000

That looks so good! I still haven’t tried cooking with chickpea flour, but I’d love to try.

By: Sal

Sal — Thu, 22 Jan 2009 10:24:01 +0000

That sounds so good, and YAY something to do with my big back of chickpea flour besides fronch toast!! :)

By: Anni

Anni — Thu, 22 Jan 2009 10:16:25 +0000

Virginie – I didn’t know socca requires a special oven, good to know! We might have to travel to France to try it out then. And to Italy for the best farinata as well, I guess! But until then, this will do quite well!

By: Virginie P.

Virginie P. — Thu, 22 Jan 2009 10:01:47 +0000

Nice you likes it. Socca is so difficult to make at home, because it required special ovens. In south east France, we also make “panisses” with chick pea flour. It is like a pudding we cut like chips and fry in oil (or add to a stew). I find this recipe easier to make.

By: Mihl

Mihl — Thu, 22 Jan 2009 09:21:25 +0000

This is also one of my must-try dishes! Thank you so much for the recipe.

By: Philippa O

Philippa O — Thu, 22 Jan 2009 05:25:08 +0000

this looks excellent, and what’s even better is that I have everything i need to make it in the kitchen already. i’ve been wandering what to do with the big bag of chickpea flour i bought ages ago on a whim

By: Lovliebutterfly

Lovliebutterfly — Thu, 22 Jan 2009 03:15:44 +0000

So simple to make and looks well tasty! I must buy some chickpea flour. I always used to have it but somehow I haven’t bought any for a while.

By: Chris

Chris — Wed, 21 Jan 2009 14:18:33 +0000

Looks great! I didn’t think that chickpea flour was used anywhere except Indian cuisine, so this is a surprise to me as well. Since I love polent and I actually just bought some chickpea flour, I’ll definitely try out your recipe soon!

By: Melisser

Melisser — Wed, 21 Jan 2009 11:17:33 +0000

Wow, I have never heard of this, but I want to make it! I’ve been using tons of Besan lately.