Our New Food OBSESSION is Ridiculously Easy to Make
Vložit
- čas přidán 8. 07. 2024
- Check out our cookbook, "The Italian Family Kitchen," available for pre-order now! - geni.us/italianfamilykitchen
During our recent travels through Italy, we (unsurprisingly) tried a whole bunch of amazing, delicious food. But there was ONE dish that really stood out and made us realize... "we need this in our daily life."
Those of you who watched our last video from Genova might remember it! It's delicious, versatile, addicting and... really easy to make.
--------
FARINATA RECIPE - www.pastagrammar.com/post/how...
--------
OUR COOKBOOK
geni.us/italianfamilykitchen
FOLLOW US
Website/Recipe Blog - www.pastagrammar.com
Instagram - / pastagrammar
Facebook - / pastagrammar
Snapchat - / pastagrammar
Twitter - / pastagrammar
VISIT ITALY WITH US
Italian Food Tours - www.pastagrammar.com/tour
VISIT EVA'S HOMETOWN
Visit Dasà - www.visitdasa.com
SUPPORT US
Merch Store - teespring.com/stores/pasta-gr...
Shop Amazon - www.amazon.com/shop/pastagrammar
00:00 - Our New Food Obsession
01:48 - How to Make Farinata Batter
04:03 - How to Cook Farinata at Home
06:51 - Tasting Farinata
09:34 - How to Make Onion Farinata
11:41 - Tasting Onion Farinata
13:20 - How to Make Farinata "Pizza"
14:57 - Tasting Farinata "Pizza"
16:47 - How to Make Stuffed Farinata
18:49 - Tasting Stuffed Farinata
20:16 - Pasta Grammarian in Action!
#farinata #recipe #italianfood
Let us know if you have any fun ideas for cool ways to use farinata! We could use an excuse to eat more of it 😂
Roasted garlic and Parmigiana Reg… or peccarino. Ohhh or pine nuts! Or cherry tomatoes, basil, and mozzarella after baking, drizzle with balsamic
never heard of cinque cinque?
Since I’ve, never had it, how salty is it? Is there a possibility of doing something sweet-salty with it? Maybe fragola and aceto balsamico tradizionale?
Stupid Question: could you use cooked chickpeas for this recipe? As long as you maintain the moisture ratios, would that work? When you say chickpeas, is this what Americans call Garbonzo beans? What about humus? Add water to humus to thin it out to a batter. I ask, because I can get the whole chickpeas, and even humus, in my part of Texas, but not the flour.
Should the baking sheet be shallow like this for some temperature during baking reason or such? Cause otherwise it seems to me that a deeper tray with taller walls would be easier.
My grandmother who was from Naples used to make Farinata in a cast iron skillet. After it cooled she would serve it with ricotta and roasted red peppers.
I was wondering if you couldn't just do it stovetop , especially if you want to do a smaller portion at a time. Thank you
I’m so gonna copy your grandmother 😊
Yum
That sounds perfect. I love cast iron, roasted red peppers, and ricotta.
It is soooo hot in PA right now, but you have given me an idea! Cast iron pan in the outside grill with the cover down! Wish me luck!
i know they are a married couple of similar age, but Harper always gives off excited kid waiting next to the oven for a batch of cookies to come out vibes, and Eva always gives off loving but exasperated grandma who has to smack away the hands before they get burnt trying to taste everying the very second it is removed from the oven vibes.
Apparently "Italian Nona" is a lifestyle no age or grandchildren required!!
I love Harper's excitement and I love how happy Eva is to share her country's best with us.
Nonnas are raised, not born! Every italian woman is a nonna in the making, and every good Italian (of any gender) is a perpetual "kid found stealing jam"!! :D
@@torgulmithra 😂😂🤣
Grandma Rose, Aunt Francis and Aunt Tootsie have all smacked me with a wooden spoon for sneaking a taste of sauce while it is cooking. Not until I was older did I realize they looked forward to my sauce dipping at every family gathering. Manjia, manjia molto bene
It's not a bad job being a chef for one
In Argentina we call it 'fainá', and rather than as a snack, it has evolved to be eaten with your slice of pizza, either before the cheese pizza itself or directly served on top of it as a 'double slice' of sorts, which makes it 'pizza a caballo' (horserider pizza). No one can come up with an explanation as to why we do this 😂
That's funny!
yeah in Uruguay as well, and as far as Paraguay also.
Probably because it tastes fantastic would be my guess as to why.
Please can you tell me what is similar to this with sweet peas in it? An Argentinian friend's Mother used to make trays of something like this for us to snack on after school. I thought it was a type of cornbread with peas or maybe Farina. Now I think it may have been chickpea flour batter with sweet green peas in it. Can you let me know? Thanks!
Fainà is the dialect word used for farinata in Liguria. This word obviously travelled abroad. Uttery amazing.Of course many Ligurians emigrated to Argentina.
Well, I just added chick pea flour to my shopping list for tomorrow. Looks good, especially for my kids that need to eat gluten free. Can't wait to try it!
I just added it to my grocery list, too.
For anyone having trouble to find chick pea flour: Gram flour (made of a type of lentils rather than chick peas) is quite similar and probably makes a good substitute, though obviously with a slightly different taste. As it is the standard flour in Indian cuisine, it might be easier to find.
@@johaquilayou can find chickpea flour in any middle eastern/Turkish grocery shop
Eva is now an American treasure. She isn't Italy's anymore. They can't have her, she's ours. No take backsies!
Forget this idea. For Italians la mamma è sempre la mamma (the mom is always the mom)😂
@@giorgioparenti8781Nope.
La mamma è sempre la mamma, más questo è stato un rapimento.
@xavierfranco5800 True. In one of their videos (I think it's the one about how to make nduja...) Eva's father even referred to Eva as "my American daughter." I thought it was rather charming.
On today's episode of "Americans claiming stuff" 😅
Hey hey… Eva is through and through Italian. Are you through and through maga?
In Genova, I had it with Gorgonzola. It was amazing. I have been making this at home for a long time. When I serve it to people, they are amazed.
Oh that sounds amazing!
I can't wait to pile on a big, fresh green salad on top. My mouth is watering thinking about it.
Who else hits the like before the video even starts?
ME❤
Me of course
Absolutely
Me! 🙋🏻♀️I am Italian and I am fond of farinata. ❤
Yup
This channel should have at least a million subscribers. Y'all have been killing it with the content recently. ❤️
Harper, the tool is called a skimmer. It's used, for example to remove the solidified fat after making chicken stock.
I made a drinking game out of taking a shot every time you said Farinata. I'm hammered.
Same.
Cheers! 🥂
Lol
😆😆
The problem is you have to take shots of limoncello...🥴🤣
@@jameshaulenbeek5931 My first thought as well!
Yumm! This is similar to what vegetarian Indians use to replace egg omelette. Difference is they use baking soda and turmeric as well as add ins like chilis, onion and bell peppers. Simple food that packs a punch 🥊 I must make this Farinata dish 😋
Oooo
Fainè or farinata or Cecina is a Ligurian dish that then spread to both Tuscany and Sardinia. There are different types of stuffed farinata, for example with vegetables such as eggplant, peppers and onions, with onions and mushrooms, only with mushrooms, with cured meats and onions. It is a poor but versatile dish, the original version is extremely simple but not for this reason not good, on the contrary with a little pepper it is an absolutely tasty dish and my father prefers the simple version to all the others.
@@quiricosolinas7876 mushrooms 🍄 yumm! Sounds like you can use different variations and it will still be a great dish!
Sounds great. One of my Indian food favorites is a stuffed paratha with potato, white radish, fresh fenugreek and ginger….yum!
@@quiricosolinas7876 “It is a poor but versatile dish”… the “poorest” dishes are usually the most delicious. 😉
I’m with you Harper! Instead of trying to make cauliflower crust, make chick pea farinata as crust 🍕 for pizza. I’m definitely going to make this 😋
Farinata, Farinata, Farinata...
The price of olive oil has nearly doubled in Japan recently, making it much harder for a poor person like me to cook my favorite Italian food or eat it at a restaurant. But there's still some relief, because I can "see" it through Pasta Grammar. Thank you, as always, PG.
If you don't have any other option you can try to make it with sunflower seed oil, it is anyway quite good nonetheless
Extra virgin olive oil price has nearly doubled in Italy too 😢
Sadly everywhere, even in Montreal where I'm from and in Greece where my extended relatives are.@astraoak9139
Oh guys, thank you so much for your reply and advice. I can't fight or avoid the olive crop failure and exchange rate (weak yen) caused by natural factors. Well, the weak yen is mostly human. I'll be creative and eat "joke-like" Italian food for the time being. Thanks, everyone.
Everywhere - New Zealand it's gone up 40% since last year, and the quality has gone down, even with the same brand and origin.😢
In Buenos Aires, every pizzeria makes farinatta and the custom is to eat it along with pizza, sometimes alone, or sometimes on top of a slice of pizza. This is because there was a large Genoese immigration that settled in the La Boca neighborhood and they brought pizza and farinatta.
Chickpea flour is commonly used in Indian cuisine. Flatbreads made from various bean flours. Will definitely make this Italian version, thanks.
In Argentina these are called "fainá", alledgedly the name comes from Genovese. People eat them with pepper and olive oil drinking beer, and there are places specialized on them. They also put a slice of fainá on top of pizza, so you wouldn't have to choose!
I am from Genova and I can confirm it, the term "fainá" certainly derives from the Genovese dialect. In fact in Italian it is called "farinata" and in Genovese dialect we say "fainá"
I once built a wood fired oven of my own. And a proper Italian furnace (not those silly beehive ones). Made pizza in 1 minute, literally. I miss it.
Julia Child once showed this in Marseilles where it's called socca.
It’s not from Marseille though, the chickpea treat from Marseille is called “panisse” and it’s a little different than socca. Socca is from Nice.
@@saulemaroussault6343 a bon? Merci de me corriger.
Resting at home today after sprained foot
Watching y'all is best therapy
Get well soon
Feel better!
Hope you heal soon!!
Except now you want to get up and go cook something 😅.
@@Dswks exactly lol
I was able to stand enough to make carbonara. Even normally tho I can NOT sit still .
In Buenos Aires, we eat the fainá (farinata) on top of pizza. A slice of farinata on top of a pizza slice. I don't know if it's something the Italian immigrants came with to present a dish representing both the North and the South of Italy.
In recent days I happened to see your video of Genoa and those of some of your colleagues on Sardinia. My homelands always fill my heart with joy when I see people who, unlike me, come from outside but love them deeply. Well done, you should also try it with gorgonzola or with some good Cantabrian anchovies. When we prepare the farinata, instead of using a brush, we use an abundant branch of rosemary which remains immersed for a long time in the extra virgin olive oil and which flavours it, just like using a brush makes the difference.
You didn’t even finish talking and my cookbook is ordered!!!! 😊😊😊can’t wait❤❤❤❤❤
The easier and less perilous way to cook farinata is to take a frying pan, iron, or otherwise that can go into the oven. Heat the olive oil in the pan, until just shimmering, then carefully pour batter into it, swirl as shown, then bake in the preheated oven - it will be lovely and crisp esp. if you use a cast iron skillet! No drama!😎
Looks similar to Socca, a chickpea flour creation that is also crispy, and popular in Nice.
I’ve tried making it with sautéed onion but the residual water made the socca soggy in the middle. I now add onion powder to the flour when I want it with an onion taste.
Rosemary or cumin can be added.
Someone has probably already said it, but with the oven that hot, you could take a small handful of the wood chips that people use on barbecue grills, soak them in water, put them in a tinfoil tray, and stick them in the oven while heats up and it might give the Farinata some wood fired flavor.
And than the oven will smell like that for the rest of is life.
No thank you
@@carlorettura9642Agreed! Maybe if you cooked it in an outdoor grill, but that’s a spectacularly bad idea to do indoors in your oven.
I've been making this for years but didn't have a name for it. Chickpea flour is such a great source of protein you can't feel as guilty as when eating a foccacia or even pizza
Also, I get why Eva watches the farinata bake. Pretty cool to watch the surface fry-bubble.
Farinata is my go-to food I prepare and take with me when I travel.
As an Italian (Part Sicilian, part Calabrese) on my mother's side, I find this channel to be very helpful. :D Grazie! :D
In Uruguay there is a significant portion of immigrants from Genoa and this dish that we call fainá is characteristic of the Uruguayan menu. It is typically eaten with pizza in what we call pizza a caballo or just with white pepper.
You may now expand towards livornese "cinque e cinque" (with or without extra eggplant), Ligurian panissette, and Sicilian panelle, all made with the same chickpea mixture.
Mmmmm, cinque e cinque is so scrumptious. I like it with caramelized onions and peppers.
Foreigners who come to Genoa must know that farinata here has a different flavor because it is made differently than in home ovens!
I like it when Eva applauds home cooks at the end. My favorite part.
Best what is pair with chickpea is:
Basil, cardamom, cashew, chervil, chives, coriander, mint, nutmeg, parsley, peanut, pine nuts, pistachio, rosemary, sage, sumac, tarragon. Also Bacon, buffalo mozzarella, bulgur, butter, chocolate, curry, feta cheese, fish, goat cheese, gruyere, honey, mustard, pasta, pork, prosciutto.
Olives
I almost said welcome home, but that's hard to say coming back from Italy. Home is where the heart is (and tummy) 💚🤍❤
Omg I can't believe you made farinata! I'm from Argentina and grew up eating it all the time. Every pizzeria in Argentina makes it and people eat it with pizza. I guess it's due to the thousands of Italians who immigrated there brought it with them. Same with the gelato. Thanks to the Italians we have the best gelato over there. Not to mention the pasta!
Try cooking the onion with lots of fresh dill as well, instead of marjoram. It is incredible.
Oh my goodness yes why didn’t I think of that!! I have fresh dill in my garden!! Yum
@@peggywinslow408 traditional Bulgarian combination, but we put it inside of regular dough :)
I can confirm that farinata is absolutely delicious! I ate it every day as an afternoon snack when we travelled to Santa Margherita, Liguria. I have been trying to recreate it at home with limited success. I'm looking forward to trying Eva's recipe. Thank you!
To avoid clumps, i just put the water 30 seconds in the microwave oven. Also, I cook it like crêpes in the pan on a middle heat fire. I break it like chips or i can cook it like socca. I am from Nizza. I’ll try the cooking in the oven next time to try your proposal. Thank you for your great channel.
Luv the farinata with crumble sausage and Gorgonzola!!!
In Lucca, this is called 'La Cecina'. It's typically served plain with just fresh black pepper but, when they're in season, it's also cooked with zucchini cut in discs.
In South of France it's called Socca..... I've made it home as you did.... except I first put my pan in the oven to be heated, then put olive oil in the pan and my mix directly in the oven...... when it's done, a lot of fresh ground black pepper..... the best is to cook it in a wood oven and wait to have it a bit charcoaly.... enjoy!
In the usa we make corn bread that way-- heat a cast- iron pan in the oven first, and pour the batter into the hot pan in the oven. It makes the bottom and edges so crispy and delicious!
for a relatively small country today, the Italians have had an amazingly awesome influence on us Americans!! not just food, but building mills and much more...
This reminds me of one of my childhood foods, the arepa! I can never motivate for people why a PLAIN arepa is the best, toppings are fine and all, but it's the simple arepa in itself that really does it for me flavour- and comfort wise. I believe the farinata might be similar, and I look forward to adding another not-quite-bread-like dish to my arsenal of simple delicious comfort foods.
Love you guys! Thank you for another amazing video.
Thanks for a recipie that us diabetics can eat. I had virtually given up on Italian food due to high carb content in pasta.
Hi~ I've been living a low-carb lifestyle also to get control of my a1c. I'm of Italian descent... LOVE pasta & focaccia! I found Healthy Noodles at COSTCO & King Arthur KETO Flour helps keep me satisfying those needs.
Good luck!🙋
This looks so good ❤
Thank you for another great post. God bless you both.
I’m so glad you guys posted this! After watching the Genova video, I have been searching for recipes to make farinata. Now I know I have one that is the bast. Thank you.
Thanka you!
Thank you, both, for another great video.
Made the basic version today. It was sooooooooo gooooood!!!!!! Thanks for the recipe!
Definitely making this ❤
Thank you guys! That was perfect!
all of this looks amazing
Thank you!!!
Omg..I found this channel YESTERDAY..I've subscribed , pre-ordered the cookbook & tried a recipe ( didn't come out great, but edible & ill keep trying)! Y'all are so fun to watch, the recipes are so incredible & I really love that Y'all are giving back to your community & showing us what community is..I can't wait to take the tour..😊
This looks amazing!
You two ROCK! Thanks for the simple but amazing videos.
A thing of beauty, and a joy forever! Just like you two!
I'm gonna try this for sure
Thank you so much for posting this❤ I absolutely love this recipe 😋
Grazie Eva di mantenere sempre chiari i principi della cucina italiana - pochi ingredienti genuini e procedure semplici. Thank you Harper, you know you hit the jackpot there.
I'm excited to try this!
I used to eat this in the south of France. There it’s called socca and is sometimes made with some type of animal fat instead of olive oil. I love it and make it occasionally. I use a cast iron skillet.
I love making bread, which started my overall baking journey and what a challenge.
I now make many things homemade from scratch, with Italian food and pasta in mind. This channel is perfect.
definitely will be ordering the cook book Thank you
Saved to my recipe folder. Yum.
I hope Eva and Harper will soon road test the Ninja Woodfire Grill XL or Ninja Woodfire Oven. Both have woodfire attachments claiming to impart real wood oven flavor tones. And the oven appliance can attain 700⁰F, and the grill XL can attain 450⁰F+. Both are multi function appliances.
Wow I didn’t know that!! I love ninja everything!!
Love this
Outstanding!!! As usual..
Oh, my goodness! This looks amazing!!
Your channel came into my life 1 day ago. Love love love you both!
Yes, I need this.
This recipe is a keeper!!
I cant wait for the book
Very excited about this, thanks! 👍
That’s awesome! Congratulations on your cookbook 🎉🎉🎉
Just pre-ordered the book! Can’t wait!
Can hardly wait to receive your cookbook!! ❤
thanks for sharing. will definitely try this one
Looks Epic! Definitely making this! I've had chicpea flour in my cabinet for a while, yet hadn't realized what I have been missing out on. Thanks for sharing these recipes! ❤😍🎉
Looks fantastic.
I'm looking forward to trying this!
Oh Ava!, I can’t wait to make this! You are amazing!!!!❤❤❤
I make farinata all the time! Love it.
I will definitely buy your cookbook!
I made one of these with onions and rosemary for my parents today and it was wonderful! Even as a lifelong lover of Italian food I could hardly believe something so simple could be so tasty. Thanks for the recipes!
This couldn't be simpler! Amazing. ❤
I've been making a chickpea flour batter to roast vegetables in for years, but never had another reason to use it until now!
This looks incredible and so simple!
I’m definitely making this! Looks delicious 🤤
In Argentina we call this "FAINÁ" and we usually eat a triangle of faina on top (or under) a slice of pizza. You should try it. Amazing. And we make different varieties of faina too, adding on top of it, when half cooked, smal quantities of onion, or green onion, or bacon, or even peperoni. We make stuffed faina, with cheese and ham . And we alse make faina with pizza toppings on top, but mainly tomate sauce and muzzarella, we call it "FAINZZA" as an hybrid between pizza and farinata.
Really enjoyed the episode thanks, l will try these recipes
We cooked it the next day after watching this. It was amazing. I had to do the fork swirl like Eva while my partner was still in shock because of how good it was. I think we will cook this regularly from now on. Thanks a lot for the recipe!!!🎉
When you were expressing your love of flavors with the cherry tomato and pesto, and exclaimed, "Crimini" I wanted to share a story with you.
When I finally became a mom after 5 years of failure, I knew I had to curtail my cuss words when driving so that my baby wouldn't repeat them.
Jiminy Cricket was something my relatives said, but I wanted something more emotionally and physically satisfying without taking the Lord's name in vain.
I came up with Crimini Jickets because it made my facial muscles appear and elicit anger when I uttered these words.
Not that you were uttering anger, but you made up the word "criminu" that evoked great emotion!
❤
Wow! Loved that! I'm going to give this one a go! Thanks loads, Pasta Grammar!
I am waiting to receive our outdoor wood pizza oven and now as soon as I get it, this is my first to make❤️ I’m so excited- THANK YOU!!
can see Parmigiana Reggiano, anchovies, olive tempenade (maybe even truffle) stirred through, working incredibly well there
In Nice and environs farinata is socca. My first taste of the latter, peppered and sold as a street food, was a revelation. You walked and ate--and ate and ate. Some enterprising American, I instantly thought, should bring it here and sell it like pizza. It would become a wild success.
The transition of cuisine from France’s south and that of northwestern Italia is interesting. We think of French and Italian cuisine as very different, but along those areas, they meld in an interesting way. In Genoa I had a pesto that was very good (so good I had it two nights in a row), but different-until I researched it and learned what the French call pistou. And then it all made sense.
Well, there is Banza frozen pizza crust. I think the ingredient list is longer though.
Just preordered 2 of your books!