Of Eminent Use

    

      I was trying to convince my friend, Eliza, to start reading the Outlander series. It was a tough sell since she told me right off the bat that if it involved anything "science-fiction-y" - she wasn't into it. Neither the hesitation which preceded my response (since I do classify time-travel as science-fiction-y) nor the pinkie promise I made assuaged her suspicious glare (she really has a way). Finally, I said, "Look, Eliza. Aside from it being a wonderful narrative and one of the best love stories I've ever read - there's a line in it that has shaped my adult life thus far: "I wish to lead an eminently useful life." "

       Sold. (She's in nursing school.)

      You will impress even the most seasoned eater, cook or traveler if you try this in your kitchens: a simple, savory chic-pea pancake. Farinata originated from Genoa (northern Italy) where rosemary is a popular addition. By the time it made its way to Nice it was called socca where it relies on good olive oil and a generous amount of black pepper. It's made from chic pea flour which can be found in many supermarkets, usually in the gluten-free baking or ethnic/regional section. Water, olive oil, salt and fresh black pepper are the only other ingredients.  It's quick, easy, requires very little foresight and is even vegan and gluten-free.

       The only important bit is to sift the flour before you mix in the liquid since it will clump otherwise and then let it rest for at least an hour (or up to twelve hours, un-refrigerated). Make sure you pre-heat the skillet in the oven before pouring the batter in so that it will create a textured crust.

      There! Something of eminent use - eat it hot and enjoy it happily.

Farinata (or Socca)

      Note: I use a 10 inch cast iron skillet which I pre-heat in the oven. A slivered onion, caramelized in olive oil and some sea salt is beautiful. For the non-vegans, anchovies are a breathtaking addition, which should be sauteed in a splash of olive oil until they dissolve (about a minute over medium heat). A few cloves of diced garlic is also a popular addition around here, which should be added to the anchovies and sauteed no longer than a minute. Add whichever addition to the batter as it rests.

Ingredients

1 cup chic pea flour, sifted (shake it through a mesh strainer if you don't own a sifter)
1 1/4 cup warm water
5 T olive oil
1 t  flaky sea salt
a lot of freshly cracked pepper (start with 2 t)

Process

The Batter

      Once the chic pea flour is sifted, slowly add the warm water, whisking while you go. If clumps appear, vigorously whisk until they dissolve (don't worry, this has happened many times over on this end). Add the olive oil, salt and pepper. Cover the bowl with a towel or plate and let rest for at least an hour (or up to twelve hours). If using, add the caramelized onions, garlic or anchovies to the batter, mixing to combine.

The Bake

      Turn the oven up to 425F and pre-heat the skillet until the oven is up to temperature. Drizzle olive oil in the skillet for greasing, pour the batter into the skillet and bake until set and browned on top, 15 - 20 minutes. Feel encouraged to brush the top with oil and slide it under the broiler for a few moments for extra texture.

After

      Sometimes the farinata takes a bit of time to firm up, even after 20 minutes. It will, just give it some time.

Yields: an appetizer for 6
Prep time: 5 minutes
Rest time: at least 1 hour (or do it in the morning/enjoy in the evening)
Cook time: 20 minutes

Writing and Styling by Adria Lee | Photography by Amy Pennington