Our New Food OBSESSION is Ridiculously Easy to Make
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Published 2024-06-30
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.
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FARINATA RECIPE - www.pastagrammar.com/post/how-to-make-farinata-ita…
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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
All Comments (21)
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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 😂
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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.
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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.
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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 😂
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This channel should have at least a million subscribers. Y'all have been killing it with the content recently. ❤️
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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.
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Harper, the tool is called a skimmer. It's used, for example to remove the solidified fat after making chicken stock.
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Eva is now an American treasure. She isn't Italy's anymore. They can't have her, she's ours. No take backsies!
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I can't wait to pile on a big, fresh green salad on top. My mouth is watering thinking about it.
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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!
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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.
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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 😋
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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.
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Eva, here in Piacenza (that is not far from Genova) we have a very similar dish, it's called "bortolina", it's made in the pan on the burner, not in the oven. Eva, be also very carefull when you say in America "you can put on it whatever you like", because you have to specify also "please, no pineapple!!!"
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I made a drinking game out of taking a shot every time you said Farinata. I'm hammered.
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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!😎
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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 😋
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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.
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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.
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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.
