Leek Farinata

Leek farinata is a rustic and flavorful dish typical of Ligurian cuisine, and it’s a variant of the more well-known chickpea farinata. Here’s how to proceed with its preparation.

Ingredients

• 250 g of chickpea flour
• 3 medium-sized leeks
• 900 ml of water
• 90 ml of extra virgin olive oil, plus more for greasing the pan
• Salt to taste
• Black pepper to taste (optional)

Preparation

1. Start by cleaning the leeks. Cut off the roots and the greenest part of the leaves, then slice them into thin rounds. Wash well under running water to remove any residual dirt.
2. In a pan, sauté the leeks with some of the olive oil until they are soft, but without letting them brown.
3. Take a large bowl and sift the chickpea flour. Gradually add water, stirring with a whisk to avoid lumps.
4. Add the cooked leeks to the batter of chickpea flour and water, the remaining oil, salt, and black pepper to taste. Stir everything well.
5. Let the mixture rest for at least a couple of hours, so that the chickpea flour is well hydrated.
6. Heat the oven to the highest temperature with an iron or terracotta pan inside. When the oven is hot, remove the pan and grease its bottom with a bit of olive oil.
7. Pour the farinata batter into the heated pan, being careful because the oil will be very hot.
8. Place the pan in the oven and bake for about 20-25 minutes until the surface becomes golden and crispy.
9. Remove the leek farinata from the oven when it’s ready and let it rest a few minutes before cutting and serving.

Curiosity

Chickpea farinata is a very ancient dish that is said to have been invented by Genoese sailors during long voyages, as a way to use chickpea flour in a simple and nutritious preparation. The variant with leeks adds a sweet and rustic note that pairs well with the farinata batter.

If you wish, I can also suggest a wine to pair with this dish.