A staple now. Friends are fighting over every crumb. Sometimes I get a bite. Sometimes I make one when I’m home alone, just for me!!! So good. Thanks, CJ. You never fail.
In other parts of Italy they make it a little thinner and put it in a sandwich, called 5 and 5 because there's an equal amount of bread and farinata.. And they call it, Farinata, Torta di Ceci or Cecina. I just wanted to wave my knowledge.. Love it!
This is one of the staple foods of Uruguay and Argentina (due to the large number of people of Italian descent in those countries). It is usually eaten with plenty of white pepper, and/or a white mustard sauce (made with white vinegar, beer, mustard, white pepper, and flour/cornstarch), and it's a common to pair it with pizza "a caballo" ("riding a horse"-style). Thanks Chef John as always for the awesome recipe and humor
Hi Chef,I made this tonight and ended up with several pieces of divine goodness. My hubby loved it and asked if I could make it again. This is a great recipe, and I added the rosemary as well as a little garlic and a pinch or two of "heat". FANTASTIC!!! The problem is, it's hard to describe the taste to anyone, so I'll just stick with "divine goodness'".
Researched for chickpea flour recipe and reached here. I tried the recipe and it turned out sooooooooooooo yummy! Much tastier than I was expected, thank you much for the recipe!
I very very rarely post comments on youtube but I found the commentary on this hillarious but informative. And superb recipe, I am trying it today... What a great guy!
I found a RU-vid Video on it from 11 years ago. Why do you have to put one RU-vidr before another? So unnecessary. Just be grateful we have wonderful people to bring us these recipes. Enough with the complaining.
I like your hot pan method! Cold farinata makes a great salad crouton or casserole topping. Chickpea flour should be in everyone's pantry...so versatile and delicious.
"You're the Heidi Fleiss of your slice." Oh man that one made me lol - hit me just right. Addicted to these videos, Chef John. I've watched at least 150 of them. Just now after that Heidi Fleiss comment I thought I gotta know more about this guy than experiencing the disembodied voice. Watching "Get to Know Chef John from Food Wishes" on Hungry Nation. Keep up the good work!
Great stuff! I bought some of this flour not long ago. They do some nice things with this in Italy and the South of France. Torto from Livorno and socca from Menton come to mind! Nice for the gluten intolerant and very good for the prostate.
YUM... we used to make this a lot when i was a little girl!! We ate it plain or sometimes with a tiny bit of drizzled butter with the black pepper on the top. When its left over we would reheat it in the morning with a drizzle of honey. ...Delizioso!!
Originally from Italy, called Farinatta in Uruguay we call it Fainá. You did an awesome job!! It’s so delicious by itself, but if you put it on top of a slice of cheese pizza, it’s AMAZING!!! Please try it!!
SUSANA H. Why would anyone put another type of bread over a pizza? Very baffling. Pizza is a dish by itself with more than enough calories. I feel that both the pizza and the bread would feel insulted.
@@seemaprasad6677 because that's the way people ate it in Uruguay and Argentina, at the same time We could consider very baffling and nasty all your curry garbage or the oil you use in your Indian skin which smells like a rotten egg, please if you don't have anything positive to comment, save your poison for yourself.
Point2 Homes You really are an extremely nasty person. It was an honest bafflement. The internet gives you license to sprew your nastiness as and when u feel like.
This is my first time to this channel. I love it. Love your lilting voice and your humor. Oh, and I loved the recipe also! Now I have to listen to some other recipes because it's Friday, been a long week, and I need a laugh. Thank you for the entertainment!
I discovered chana flour today, and I've got some chickpea muffins in the over right now. Cant wait to taste them. I'll definitely try this recipe of yours soon. thanks for sharing ;-)
Thank you for a gluten free recipe, Chef John! It is so hard to eat gluten free because things just don't taste as good, but this gives me hope that I can enjoy eating gluten free!
most of the foam is from dumping all the water in and whisking too much air into it, the lumps are gone quicker if you add enough water to make a paste and then add the rest of the water gradually. i found no difference from skimming the foam in the way of flatulence.
Chef John, here in Argentina we call it Faina eat it in top of the pizza slices and it's delicious! Some places even do it with a little parsley and garlic. You must try it!
Crazy delicious!!! If you want to be awesome at a cocktail party, make this while everyone is standing around the kitchen. How often do you get to eat something right out of the oven?! There will be no left overs. Low carb and gluten free a definite plus
Looking through all my subscriptions thinking... I don't want to watch that, I don't want to watch that, I don't want to watch that..... OH, Chief John made a new video O.O ?? Totally watching that !!
made this for my dinner tonight and had some ratatouille along side. It was so tasty. But i think my frying pan was too small as it was still quite squidgy on the inside. Is that how it should be? So tasty i ate the whole thing! Great vegan dish to add to my repertoire :) xxx
I love you Chef John! Don't worry I'm married and love my husband dearly. I just love your voice, intonation and the good feelings it sparks. Thank you for the delicious recipes! I also have my channel, mostly in Portuguese, but if I had your lovely voice I wouldn't stop making videos! Thank you for the music... (Mama Mia's song. Your voice is like slow music)
