Hailing from Liguria and Tuscany, the farinata (‘cecina’ in Italian) may seem like a simple chickpea pancake, but when properly prepared, it is a true culinary delight that proves there’s beauty in simplicity. Traditionally baked in large pans in wood-fired ovens with minimal ingredients, this golden pancake has a creamy center and crispy edges. Farinata is originally gluten-free and high in protein which makes it ideal for plant-based cuisine.
Its origins trace back to maritime culture, where sailors and farmers needed nutritious, affordable food. The recipe likely emerged from necessity during times of economic hardship, utilizing cheap, protein-rich chickpea flour.
Farinata is delicious on its own, but also makes a perfect base for hearty, seasonal toppings. Here, our farinata is paired with roasted butternut squash, sautéed radicchio and crisp sage leaves. The finishing touch is crumbled vegan feta and a drizzle of crema di balsamico for a balance of sweet, savory and earthy flavors.
The batter, made from chickpea flour, water, olive oil and fresh rosemary, must rest for at least four hours. This allows the chickpea flour to hydrate fully, resulting in a smoother batter and enhanced flavor. To achieve the signature crispy crust, the farinata starts on the stovetop before finishing in a hot oven.
For an ideal wine pairing, choose an aromatic, dry white with great minerality, such as Cantina Borga’s Manzoni Bianco from the Veneto region in northeastern Italy. With its floral aromas and hints of stone fruit, the wine complements the earthy richness of the chickpea base and the sweet, roasted notes of the butternut squash. Its beautiful acidity and freshness balance the slight bitterness of the radicchio and the herbal crispness of the fried sage, creating a harmonious pairing that elevates each bite of this autumnal farinata. The wine is sustainably produced and vegan.
Other possible wine pairings for Farinata include white Vermentino, dry Sardinian white wines or even a sparkling Prosecco. Key is to select a wine with enough acidity to to complement the chickpea flour’s earthiness and also cut through the olive oil’s richness.
Farinata with roasted butternut squash, radicchio & sage
Equipment
- cast-iron pan
Ingredients
For the farinata:
- 150 g chickpea flour
- 450 ml water
- ¾ tsp fine sea salt
- 5 tbsps extra-virgin olive oil
- ¾ tbsp finely chopped fresh rosemary
For the topping:
- ½ Half a small butternut squash 400 g, deseeded & unpeeled
- 1 tsp extra-virgin olive oil
- ½ tsp dried sage
- 1 pinch of red chili flakes
- 2 tsp soy cream
- ½ tsp light miso paste
- 10 g vegan butter
- ½ head of radicchio 200 g, sliced
- 1 ½ tsp sugar
- fine sea salt flakes preferably fleur de sel
- freshly cracked pepper
For the garnish:
- 4 tbsp extra-virgin olive oil
- 5 g large fresh sage leaves (approximately 10 leaves)
- vegan feta crumbled
- Crema di Balsamico
Instructions
- Instructions:
- Place the chickpea flour, water, fine sea salt and 2½ tbsps of the extra-virgin olive oil in a jug and whisk well until smooth. Cover with cling film and set aside at room temperature for at least 4 hours. Make sure to give the mixture a good whisk every hour.150 g chickpea flour, 450 ml water, ¾ tsp fine sea salt
- Approximately one hour before you plan on serving the farinata, preheat the oven to 180°C. Place the butternut squash on a baking sheet. Brush the squash with the teaspoon of oil and season with the sage as well as salt and pepper, to taste. Roast for approximately 1 hour, until the squash is soft and tender.½ Half a small butternut squash, ½ tsp dried sage, 1 tsp extra-virgin olive oil
- Once the butternut is done, allow it to cool. Then, using a spoon, scoop out the soft flesh (leaving behind the peel) and purée it along with the chili flakes, soy cream and miso paste. Taste, adjust the seasoning if necessary, and set aside.1 pinch of red chili flakes, 2 tsp soy cream, ½ tsp light miso paste
- Turn the oven up to 240°C (fan).
- Add the chopped rosemary to the farinata mixture, season with freshly cracked pepper, and give the mixture a final whisk.¾ tbsp finely chopped fresh rosemary
- Heat a 30cm-frying pan (preferably cast-iron) on the stove and add in the remaining 2½ tbsps of oil. Once the oil is hot, gently pour the farinata mixture into the center of the pan and immediately reduce the heat to medium. You will see that the oil comes up over the mix, towards the sides of the pan.5 tbsps extra-virgin olive oil
- Using the back of a spoon, go around the edges of the pan twice, making small circular movements to amalgamate the oil. After one minute, transfer the pan to the lowest rack in the oven and bake the farinata for 15 minutes.
- In the meantime, melt the vegan butter in a frying pan and sauté the radicchio over medium-high heat for 2 minutes. Add the sugar, season with salt and pepper, reduce the heat, and continue to cook, stirring, for an additional 5 minutes.10 g vegan butter, ½ head of radicchio, 1 ½ tsp sugar, fine sea salt flakes, freshly cracked pepper
- After the farinata has baked for 15 minutes, transfer it to the top rack in the oven and give it an additional minute. Remove from the oven and allow to cool briefly in the pan.
- In the meantime, heat the 4 tbsps extra-virgin olive oil in a frying pan and fry the sage leaves in two batches until the edges start to curl slightly (approximately 15-20 seconds). Transfer the leaves to a double layer of paper towel to absorb the excess oil.5 g large, 4 tbsp extra-virgin olive oil
- To assemble the farinata, top it with the roasted butternut squash, sautéed radicchio, crumbled vegan feta, sage leaves and a drizzle of crema di balsamico.Crema di Balsamico, vegan feta
