Pea Farinata
How do you prepare pea flour farinata?
Mix pea flour with water and let the thin batter rest for 4 to 10 hours. Add salt, pepper, and oil, then pour the mixture into a mold with plenty of hot oil. Bake at 180°C for 30 minutes on the lower rack and 10 minutes on the upper rack to brown. Serve with steamed pumpkin.
A delicious variation on the original chickpea farinata. The delicate flavor of peas together with pumpkin come together to create a unique and special taste. Farinata is a dish from Liguria, especially from the city of Genoa, Italy. The original recipe is made with chickpea flour; this recipe I am proposing is equally delicious, and to vary the flavors I made it with pea flour.
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Servings: For a 32 cm x 40 cm rectangular mold
Ingredients
- 150 g pea flour
- 450 ml plain water
- 5 g salt
- 20 ml extra virgin olive oil
- 400 g pumpkin
- Extra virgin olive oil for the mold
Instructions
Place the flour and water in a bowl and stir.
Cover and let rest for a minimum of 4-5 hours and a maximum of 10 hours.
After the resting time, add the pepper, salt, and oil. Preheat the oven to 180°C (350°F).
If you want to let it rest longer than that, keep it in the refrigerator so it does not ferment. Stir from time to time. Line the mold with parchment paper, then add oil and spread it over the entire surface.
Pour the mixture into the mold and bake for 30 minutes on the lowest rack of the oven, then move the mold to the upper rack for another 10 minutes to brown.
While the farinata is baking, cut the pumpkin into thin slices no thicker than 5 mm.
Steam the slices for 5-10 minutes, until cooked and soft.
Once golden, remove it and cut it into pieces, as well as the pumpkin, and form a kind of farinata sandwich with pumpkin. It is also delicious on its own. Enjoy it warm or even at room temperature.
Note: It is best eaten freshly baked, but it can be kept for 2-3 days in the refrigerator.
Enjoy your meal!
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- 150 g pea flour
- 450 ml plain water
- 5 g salt
- 20 ml extra virgin olive oil
- 400 g pumpkin
- Extra virgin olive oil for the mold