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Farinata with Spelt and Zucchini

17/11/2023

The farinata with spelt and zucchini is a nutritious and tasty variant of the classic Ligurian farinata. Spelt is an ancient grain rich in protein, fiber, and minerals, and it is perfect to enrich the farinata with its texture and unique taste. Here is the recipe step by step.

Ingredients

  • 150 g of chickpea flour
  • 450 ml of water
  • 200 g of pearled spelt
  • 2 medium zucchinis
  • 1 small onion
  • Extra virgin olive oil
  • Salt
  • Black pepper (optional)
  • Fresh rosemary (optional)

Preparation

  1. Begin by soaking the pearled spelt in cold water for at least an hour.
  2. After soaking, drain the spelt and cook it in boiling salted water according to the package instructions, usually about 20-25 minutes.
  3. Meanwhile, prepare the batter for the farinata by mixing chickpea flour with water in a large bowl. Add a pinch of salt and let the batter rest for about 30 minutes so the flour can absorb the water.
  4. Finely slice the onion and cut the zucchinis into thin rounds. In a pan, heat a drizzle of extra virgin olive oil and gently fry the onion for a few minutes.
  5. Add the zucchinis to the pan with the onion, adjust with salt and pepper, and cook until the zucchinis are soft yet still slightly crunchy.
  6. Pre-heat the oven to 220 °C.
  7. When the spelt is cooked, drain it and mix it into the pan with the zucchinis, adding chopped fresh rosemary if you desire a more intense aroma.
  8. Combine the spelt and zucchini mixture with the farinata batter and gently fold everything together.
  9. Drizzle some oil into a non-stick baking dish (or a previously lined dish with baking paper) and evenly spread the mixture.
  10. Bake the farinata for about 25-30 minutes or until it is golden and the edges start to come away from the sides of the dish.
  11. Remove the farinata from the oven and let it cool for a few minutes before cutting it into slices and serving.

Trivia

Farinata is a typical Genoese dish made with chickpea flour, water, salt, and olive oil. Its origin is very ancient and it is said to have been discovered by chance by Genoese sailors, who cooked the mixture of chickpea flour and water on their ships to sustain themselves during long sea journeys. The classic version does not include vegetables or cereals, but the versatility of this recipe allows for many tasty variations such as the one I have just described.

Farinata with spelt and zucchini