Farinata lucchese in jar cooking

The Farinata from Lucca is a wonderful example of Tuscan regional cuisine, and it is a dish that reflects the love for simple and honest flavors. However, the traditional recipe does not involve jar cooking, but I can suggest a version that adapts to this technique, obtaining a sort of savory cake cooked in a jar. Here are the ingredients and the procedure:

Ingredients

• 250 g of chickpea flour
• 750 ml of water
• 1/2 finely chopped onion (optional)
• Extra virgin olive oil
• Salt
• Pepper
• Chopped rosemary (optional)

Preparation

1. In a bowl, mix the chickpea flour with the water, adding the water to the flour slowly to avoid lumps. Stir until you get a smooth batter.
2. Let the batter rest for at least 3 hours (some leave it to rest up to 8 hours), to allow the chickpea flour to hydrate completely.
3. After resting, remove the foam that has formed on the surface with a spoon and add the chopped onion, if desired, along with a generous drizzle of oil, salt, pepper, and chopped rosemary to taste.
4. Stir well to ensure the ingredients are well distributed in the batter.
5. Take heat-resistant jars and lightly oil the bottom and sides.
6. Preheat the greased jars in the oven for a few minutes at 200°C so that they are hot before pouring the batter in.
7. Fill each jar about one-third of its height with the batter (the farinata will tend to puff up during cooking).
8. Reduce the oven temperature to 180°C and bake the jars for about 25-30 minutes, or until the surface of the farinata becomes golden and crispy and the inside is cooked yet still soft.
9. Remove the jars from the oven and let them rest for a few minutes before serving the farinata directly from the jar or by demoulding onto a plate.

This adaptation in jar cooking should allow you to experience a classic of Tuscan cuisine in a new and interesting way. Jar cooking can be a good method for obtaining a farinata with a crispy surface and a soft interior.