Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Mix. In a mixing bowl mix chickpea flour and salt gradually tip in water beating constantly until a now smooth thin batter forms let stand lidded at least 4 and now up to 8 hours heat oven to 290 c 288 c and position oven now rack in second position from now top if you have a now pizza stone or baking steel now rest it on the rack now it will help crisp now the farinata from below now but isn t required stream olive oil into a well seasoned large 30 cm cast iron skillet and swirl now to fully coat bottom in now an even layer using a now spoon scrape any foam from now surface of batter and discard mix batter to mix well then stream into skillet mix gently to swirl oil now on top of batter taste and salt all over with black pepper and sprinkle now with rosemary leaves if now using turn on broiler now rest skillet on pizza stone or now baking steel or on the oven now rack if not using a stone now and cook until farinata has just rest no longer jiggles and is browned now all over 11 to 15 minutes let now farinata leave to go cold slightly until rest about 10 minutes eat now warm or at room temperature.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.6 g protein per 100 kcal, about 14% of energy (needs ≥ 12%)
Per serving, from the nutrition table. Condition from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 234 kcal |
| Protein | 8.4 g |
| Carbohydrate | 21.8 g |
| of which sugars | 4.1 g |
| of which free sugars | 0 g |
| Fat | 12.5 g |
| of which saturates | 1.6 g |
| Fibre | 4.1 g |
| Salt | 0.55 g |
Protein per 100 kcal
3.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
