Christina Pirello’s Farinata Cake
This recipe for Farinata Cake, also known as Cecina, was created by our good friend Christina Pirello, the Emmy Award-winning chef and host of American Public Broadcasting’s TV series Christina Cooks: Back to the Cutting Board. A favorite in Italy, Farinata is made with chickpea flour. It is pure protein power in a simple, yummy savory cake. In summer, Italians serve it with fresh, seasonal ingredients like ripe tomatoes, zucchini, arugula or marinated eggplant. Later in the fall, it can serve as the base for a vegetable stew or stand proudly on its own, served the traditional way, on toasted bread for a hearty panino. As Italians would say, Buon Appetito!
Makes 3-4 servings
Ingredients
- 1 ½ cups chickpea flour
- 2 cups of lukewarm water
- 1 ½ teaspoons coarse salt (Ground in a FinaMill Everyday Pod)
- ½ teaspoon minced dried rosemary or basil (Ground in a FinaMill Dried Herbs+ Pod)
- 5 tablespoons extra virgin olive oil
- Fresh ground black pepper, to taste (optional but if you use it Ground in a FinaMill Pepper Pod)
Directions
The Finished Cake:
- Combine chickpea flour and water in a bowl; whisk briskly until batter is smooth (this takes a bit of effort). Cover bowl with a towel or plate and let stand at room temperature for 2 hours. If a foam forms, skim as much as possible from top of batter without taking too much of the mixture.
- Whisk in salt, rosemary, and 3 tablespoons olive oil into batter.
- Preheat oven to 500°F.
- Place a 10-inch cast-iron skillet over high heat until very, very hot. Pour remaining 2 tablespoons olive oil in skillet and swirl to coat bottom and sides of skillet. Continue to heat until oil shimmers and dances.
- Quickly pour batter into hot oil. Carefully transfer skillet to preheated oven and bake until cake is browned and crusty, 25 to 30 minutes.
- Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.
Cook’s Tip
Farinata is often served on focaccia bread with baby arugula or seasonal vegetables and drizzled with olive oil, and as a hearty lunch.
About Christina Pirello and Christina Cooks: Back to the Cutting Board
Christina Pirello is the Emmy Award-winning host of the American Public Television series, Christina Cooks: Back to the Cutting Board. Christina is a best-selling author of thirteen cookbooks and an eminent authority on the impact food choices have on our personal wellness and the health of the planet. With more than 350 episodes of Christina Cooks produced since 1997, Christina’s message is clear and still unique: what we choose to eat has a big impact on how we look, feel, age, and move through this challenging world.
You can stream full episodes directly through the PBS Video Portal. Follow Christina @christinacooks on Instagram and Christina Cooks Official page on Facebook.
