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Recipe by
Ligurian farinata is a typical appetizer of Ligurian cuisine. It is a kind of savory flatbread made with chickpea flour, very tasty and light. It is made with few ingredients and has a soft texture inside and a crispy surface.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 6: Dilute the flour with the water, oil and salt
Step 2 of 6: To avoid lumps, first put the flour in a bowl and add the water a little at a time, mixing with a whisk
Step 3 of 6: Then add the oil
Step 4 of 6: Very important: let it rest for 4-5 hours, stirring occasionally to dissolve the flour well and perhaps let the batter ferment a little so it rises a bit when cooked
Step 5 of 6: On a hot stove, pour the batter to a thickness of 2-3 mm into a large pan greased with oil and cook for a few minutes
Step 6 of 6: Season well with pepper and serve hot
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In summary: Contains nickel
In gray: not detected
| Average values | Per serving75 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,139 kJ272 kcal | 1,519 kJ363 kcal |
| Fat | 3.68 g | 4.9 g |
| of which saturated fatty acids | 0.47 g | 0.63 g |
| Carbohydrates | 40.73 g | 54.3 g |
| of which sugars | 2.78 g | 3.7 g |
| Fibre | 10.35 g | 13.8 g |
| Protein | 16.35 g | 21.8 g |
| Salt | 0.01 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
