Our New Food OBSESSION is Ridiculously Easy to Make

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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.
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FARINATA RECIPE - www.pastagrammar.com/post/how...
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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

Опубликовано:

24 июл 2024

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Комментарии : 924

@PastaGrammar 27 дней назад

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 😂

@stephaniejaniczekssmugglerscan 24 дня назад

Roasted garlic and Parmigiana Reg… or peccarino. Ohhh or pine nuts! Or cherry tomatoes, basil, and mozzarella after baking, drizzle with balsamic

@annacochetti6280 24 дня назад

never heard of cinque cinque?

@ragazzotexano 24 дня назад

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?

@Objective-Observer 24 дня назад

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.

@tangoangel2782 24 дня назад

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.

@fanpe68 23 дня назад

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.

@tabbieedwards4195 22 дня назад

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

@rebeccarhoten8591 21 день назад

I’m so gonna copy your grandmother 😊

@ziziroberts8041 19 дней назад

Yum

@Astavyastataa 18 дней назад

That sounds perfect. I love cast iron, roasted red peppers, and ricotta.

@flora4908 17 дней назад

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!

@MommyOfZoeAndLiam 24 дня назад

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.

@torgulmithra 23 дня назад

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

@ModdingNewbie 22 дня назад

@@torgulmithra 😂😂🤣

@goldstandard3714 18 дней назад

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

@tuberNunya 17 дней назад

It's not a bad job being a chef for one

@theboringchannel2027 8 дней назад

she looks 2x his age or more.

@ignaciojauregui2057 24 дня назад

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 😂

@1ACL 24 дня назад

That's funny!

@arianelcole 24 дня назад

yeah in Uruguay as well, and as far as Paraguay also.

@Dswks 24 дня назад

Probably because it tastes fantastic would be my guess as to why.

@destinyschild8515 23 дня назад

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!

@angelaberni8873 23 дня назад

Fainà is the dialect word used for farinata in Liguria. This word obviously travelled abroad. Uttery amazing.Of course many Ligurians emigrated to Argentina.

@mitchellhorowitz2778 24 дня назад

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.

@1ACL 24 дня назад

Oh that sounds amazing!

@slkonnaris8477 14 дней назад

Thanks for sharing - I will try that!

@Antaios632 23 дня назад

This channel should have at least a million subscribers. Y'all have been killing it with the content recently. ❤️

@DanielGonzalez-ch4xf 24 дня назад

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.

@tigereye517 18 дней назад

Chickpea flour is commonly used in Indian cuisine. Flatbreads made from various bean flours. Will definitely make this Italian version, thanks.

@rumbleinthekitchen_Amy 24 дня назад

I can't wait to pile on a big, fresh green salad on top. My mouth is watering thinking about it.

@BillHutchison77 24 дня назад

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!

@pamelajoy67 24 дня назад

I just added it to my grocery list, too.

@johaquila 24 дня назад

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.

@zanizone3617 23 дня назад

@@johaquilayou can find chickpea flour in any middle eastern/Turkish grocery shop

@mariatony40 3 дня назад

Gram flour is chickpea flour as far as I know.

@johaquila 3 дня назад

@@mariatony40 I think you are right. Thanks for pointing this out. Apparently I got confused and gram flour is actually chickpea flour, not lentil flour. So gram flour is (more or less) exactly the right thing (might be a different (sub)species of chickpeas than what Italians typically use, or even the same one). Though if you can find nothing labeled chickpea flour or gram flour, lentil flour might still be a good substitute if you can find _that._ I got confused because the Indian term "dal" can refer both to chickpeas and to lentils (and to small beans), and gram flour is sometimes described as dal flour.

@nessuno9945 24 дня назад

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!😎

@katherinecornette5315 24 дня назад

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 😋

@mraleister666 17 дней назад

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.

@Aaronthetroubadour 24 дня назад

I made a drinking game out of taking a shot every time you said Farinata. I'm hammered.

@LaCheshireChat 24 дня назад

Same. Cheers! 🥂

@SamMineo-yp8in 24 дня назад

Lol

@dale1956ties 24 дня назад

😆😆

@jameshaulenbeek5931 24 дня назад

The problem is you have to take shots of limoncello...🥴🤣

@FreemanPresson 24 дня назад

@@jameshaulenbeek5931 My first thought as well!

@princephilip-v5t 24 дня назад

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.

@javierhernancastro 24 дня назад

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.

@BICIeCOMPUTERconGabriele 20 дней назад

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!!!"

@xavierfranco5800 24 дня назад

Eva is now an American treasure. She isn't Italy's anymore. They can't have her, she's ours. No take backsies!

@giorgioparenti8781 24 дня назад

Forget this idea. For Italians la mamma è sempre la mamma (the mom is always the mom)😂

@EriqKoontz 24 дня назад

@@giorgioparenti8781Nope. La mamma è sempre la mamma, más questo è stato un rapimento.

@ToniPfau 24 дня назад

@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.

@dianapohe 24 дня назад

On today's episode of "Americans claiming stuff" 😅

@user-vz7xf5vf6j 21 день назад

Hey hey… Eva is through and through Italian. Are you through and through maga?

@Yutaka.M 24 дня назад

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.

@antofab 24 дня назад

If you don't have any other option you can try to make it with sunflower seed oil, it is anyway quite good nonetheless

@astraoak9139 24 дня назад

Extra virgin olive oil price has nearly doubled in Italy too 😢

@marykoufalis7666 24 дня назад

Sadly everywhere, even in Montreal where I'm from and in Greece where my extended relatives are.@astraoak9139

@Yutaka.M 24 дня назад

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.

@wendyharper8930 23 дня назад

Everywhere - New Zealand it's gone up 40% since last year, and the quality has gone down, even with the same brand and origin.😢

@biancafc5552 24 дня назад

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!

@fedeb1296 24 дня назад

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"

@sjesposito3614 24 дня назад

Harper, the tool is called a skimmer. It's used, for example to remove the solidified fat after making chicken stock.

@brucetidwell7715 24 дня назад

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.

@carlorettura9642 24 дня назад

And than the oven will smell like that for the rest of is life. No thank you

@megcasey9902 21 день назад

@@carlorettura9642Agreed! Maybe if you cooked it in an outdoor grill, but that’s a spectacularly bad idea to do indoors in your oven.

@dale1956ties 24 дня назад

Who else hits the like before the video even starts?

@lisapuskas5356 24 дня назад

ME❤

@candygram4435 24 дня назад

Me of course

@killianmmmoore 24 дня назад

Absolutely

@Sara-lk2yr 24 дня назад

Me! 🙋🏻‍♀️I am Italian and I am fond of farinata. ❤

@timbillings6884 24 дня назад

Yup

@killianmmmoore 24 дня назад

Resting at home today after sprained foot Watching y'all is best therapy

@tangoangel2782 24 дня назад

Get well soon

@lulumoon6942 24 дня назад

Feel better!

@tristamyers1910 24 дня назад

Hope you heal soon!!

@Dswks 24 дня назад

Except now you want to get up and go cook something 😅.

@killianmmmoore 24 дня назад

@@Dswks exactly lol I was able to stand enough to make carbonara. Even normally tho I can NOT sit still .

@siennas2011 24 дня назад

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 😋

@glum_hippo 24 дня назад

Oooo

@quiricosolinas7876 24 дня назад

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.

@siennas2011 24 дня назад

@@quiricosolinas7876 mushrooms 🍄 yumm! Sounds like you can use different variations and it will still be a great dish!

@lynnarthur1411 24 дня назад

Sounds great. One of my Indian food favorites is a stuffed paratha with potato, white radish, fresh fenugreek and ginger….yum!

@lynnarthur1411 24 дня назад

@@quiricosolinas7876 “It is a poor but versatile dish”… the “poorest” dishes are usually the most delicious. 😉

@1978marittimus 24 дня назад

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.

@leem153 19 дней назад

You didn’t even finish talking and my cookbook is ordered!!!! 😊😊😊can’t wait❤❤❤❤❤

@GDG-qq2oy 24 дня назад

Foreigners who come to Genoa must know that farinata here has a different flavor because it is made differently than in home ovens!

@jomerrell 24 дня назад

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

@keithmasumoto9698 24 дня назад

Julia Child once showed this in Marseilles where it's called socca.

@saulemaroussault6343 20 дней назад

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.

@keithmasumoto9698 20 дней назад

@@saulemaroussault6343 a bon? Merci de me corriger.

@alicetwain 24 дня назад

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.

@gothpuppy1123 24 дня назад

Mmmmm, cinque e cinque is so scrumptious. I like it with caramelized onions and peppers.

@bugbean5500 24 дня назад

Farinata is my go-to food I prepare and take with me when I travel.

@blayne2029 24 дня назад

I like it when Eva applauds home cooks at the end. My favorite part.

@kerrywolf8670 24 дня назад

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!

@slkonnaris8477 14 дней назад

I was thinking of Santa Margarita today! It’s such a cute place!

@DovidM 22 дня назад

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.

@allthethingslisa 22 дня назад

Also, I get why Eva watches the farinata bake. Pretty cool to watch the surface fry-bubble.

@SlyPuma 24 дня назад

Luv the farinata with crumble sausage and Gorgonzola!!!

@tangoangel2782 24 дня назад

Try cooking the onion with lots of fresh dill as well, instead of marjoram. It is incredible.

@peggywinslow408 20 дней назад

Oh my goodness yes why didn’t I think of that!! I have fresh dill in my garden!! Yum

@tangoangel2782 20 дней назад

@@peggywinslow408 traditional Bulgarian combination, but we put it inside of regular dough :)

@namastella7908 23 дня назад

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..😊

@krisfrederick5001 24 дня назад

I almost said welcome home, but that's hard to say coming back from Italy. Home is where the heart is (and tummy) 💚🤍❤

@johnsyler8580 24 дня назад

Thanks for a recipie that us diabetics can eat. I had virtually given up on Italian food due to high carb content in pasta.

@dianegougelet1829 24 дня назад

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!🙋

@crazyjackfr 24 дня назад

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!

@1ACL 24 дня назад

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!

@igormalusevic 24 дня назад

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.

@bliblimama3994 24 дня назад

Olives

@lilianadomenech296 21 день назад

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!

@Cirolina 20 дней назад

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.

@gaba8934 24 дня назад

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.

@peggywinslow408 20 дней назад

Wow I didn’t know that!! I love ninja everything!!

@martinjansson1970 17 дней назад

I have made this dish, but I didn't know it was eaten in Italy. I thought it was a dish of Indian origin. I googled "Indian chickpea pancakes" and it's also called "besan ka chilla", although most Indian recipes I could find was made on the stove top and not in an oven. My mothers ex-stepdaughter made this dish for my mother, which made my mother obsessed with it for a while. My mothers ex-stepdaughter, who used to work as a ship's cook on luxury yacht's, had learnt to make it from an Indian chef, and I don't know if she, or my mother, have made changes to the recipe, before my mother taught me how to do it, but it's almost identical to the recipe variations in the video.

@buckchase1 19 дней назад

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...

@megcasey9902 24 дня назад

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.

@arthurboehm 24 дня назад

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.

@jpp7783 24 дня назад

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.

@username00009 24 дня назад

Well, there is Banza frozen pizza crust. I think the ingredient list is longer though.

@DarrellChapman 24 дня назад

They have something like this in Argentina. I had it every time I had a slice of pizza from a chain called, Kentucky Pizza. I would get a slice of pizza and a slice of ‘faina’ and they would give them to me with the pizza slice on the bottom and the faina on top of it. The locals would slice through and have a piece of each with every bit. They also had two others I have made since- onion one called a fugaza, and one with mozzarella and onions called fugazetta. They were piled on top what (if I remember correctly) a more focaccia like bread. The best meals I had in BA were these pizzas. They outshined the beef, outside of a lomito sandwich.

@tpn3561 24 дня назад

Faina' and fugassa are farinata and focaccia in Genoese language :)

@zachb4576 14 дней назад

My first exposure was an onion farinata at a restaurant, topped with beautifully sautéed chicken livers. Absolutely stunning.

@dianegougelet1829 13 дней назад

Hi~ That sounds like something I would love! My favorite Aunt wanted me to prepare many of her favorite foods, and Chicken Livers were on the list. If she hadn't requested them, I possibly would never have tried them. Thanks for stirring my memory pot! 🙋

@mauriziograssi4804 23 дня назад

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.

@mp4213 24 дня назад

In Argentina we call it faina and eat it with pizza. A slice of faina under a slice of mozzarella pizza. Yes the pizza is different there. Thicker crust and tons of cheese. Dio mio!!!!

@grethi8110 24 дня назад

sì perché "fainà" è genovese :)

@gooster_yt 24 дня назад

Up north, across the border in Nice, it is called socca. Always served with fresh ground pepper and often cooked in large copper pans. Some home recipes suggest a pinch of cumin or smoked paprika to the batter to give an essence of what the wood fire provides. The cafe/bakery on my block has a large GF section --- they make a pizza of the day with socca, and a version of traditional pissaladiere with socca as the base. Pissaladiere is similar to your second version with onions -- except carmelized and the addition of local olives and anchovy. I do recommend you try to make some panisse (or panissa in Liguria). They are chickpea fries with a similar batter but the center turns out more creamy.

@SeanMcQC 16 дней назад

Thank you so much for posting this❤ I absolutely love this recipe 😋

@thisguy2973 22 дня назад

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.

24 дня назад

Eva, sei una grande!!! Non è affatto facile cuocere la farinata 🎉🎉🎉

@GianniPT 24 дня назад

Sì, Eva è la cuoca ultima. Devo andare in tour un giorno!

@videovedo36 24 дня назад

Vero, io non ci riesco mai😅

@angeloliveira3226 24 дня назад

In Livorno(and province)we do “5 e 5”. A round focaccia(schiaccino) sandwich with some torta di ceci( which is how we call farinata) and often we add eggplants preserved in oil to make less dry. You should try it! Non so perché ho scritto in inglese, ma comunque complimenti perché siete bravissimi e ogni domenica vi aspetto ❤

@niccolob.5135 24 дня назад

@angeloliveira3226 24 дня назад

@@niccolob.5135 😂😬

@esaedromicroflora1247 24 дня назад

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.

@drmarx999 24 дня назад

A thing of beauty, and a joy forever! Just like you two!

@Beardychiel 24 дня назад

Farinata is like a batter like Indian pakora batter minus some spices, baked instead of deep fried, my fav vegetables to add are onions, mushrooms and melanzana not all at the same time. I'll need to experiment now. You pair are foodie enablers, I love it.

@HittokiriBatosai 24 дня назад

That's all I was thinking when I watched this, some fennel seed and crushed red pepper would go insaaaaane here.

@smidge99 24 дня назад

Clumpsy 😂 golly I love you so much! ❤

@paty_78 20 дней назад

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.

@michaelcapaccio4283 24 дня назад

OMG, you guys just make everything look so good, I can taste what you prepared through the screen. The genius of Italian cooking (I'm a bit biased) is that since it is so simple ("cucina povera") it really is mostly inexpensive and of course simple. And look at how versatile the farinata is: you can have a version of it you like and a bowl of soup and that's a meal. Or you can serve it with a salad on top as one course in a multi-course meal for guests. Grazie ragazzi! Mi farebbe piacere partecipare in una gita con voi in Italia ... vediamo.

@eumirela5957 24 дня назад

I love your videos! Would you like to make a video about milanese food? ❤

@alessandromancuso7242 24 дня назад

Eva devi assolutamente provare anche la farinata bianca di Savona (farinata di grano), è molto diversa ma altrettanto buona ;) (un pò più leggera forse)

@deborahjiggens7199 4 дня назад

She's absolutely adorable!! I love her❤ and by the way... that's an art to move that pan to the stove !! Bravo 😊

@Havenwyck_Media 3 дня назад

My mom was born in Italy, and farinata is something my mum made, but she served it with a tomato sauce to dip in. Good stuff, that!!!

@fabioborgogno8776 24 дня назад

In Savona they also cook the farinata bianca, with wheat flour instead of cickpeas flour. You can find it only in Savona

@LiefLayer 24 дня назад

The perfect amount for me it's 3g of salt for every 100g of flour and 16g of extravirgin olive oil + extra (to grease the pan). (so in your case 6g of salt and 32g of olive oil). Yes I know... but when I try by eye I always make it too salty or with too little oil... I just prefer to use a scale for salt and olive oil too. Everything else it's made the same way, it's amazing everytime. I love farinata, I will try some of your suggestions.

@Viva_la_natura 24 дня назад

Can you get the bottom to carmelize in the home oven? Farinata is easy to make but NOT easy to make well. If the bottom is blonde I find it's like eating a pizza without leapording... it's okay but missing the wow factor.

@metislamestiza3708 24 дня назад

what brand of chickpea flour do you use btw? thanks!

@toushabonzai 24 дня назад

@@metislamestiza3708Bob’s Red Mill is great!

@Viva_la_natura 24 дня назад

@@toushabonzai that's what I've been using also.

@LiefLayer 23 дня назад

@@Viva_la_natura Sorry I did not get the notifications from youtube. Yes it's not that difficult, just put it in the lower part of the oven, it should carmelize.

@mariadavola 24 дня назад

ordered eva's cookbook ill have it in september thank you. keep sharing these amazing recipes

@raysouth1952 24 дня назад

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.

@craiga9 24 дня назад

Eva, try using becham flour from India for this. It works better than regular chickpea flour. Becham is made from a certain chickpea and makes amazing bread type items.

@sevenandthelittlestmew 24 дня назад

It’s called besam flour, and it’s the same flour as she is using. Bengal gram is the same chickpea.

@desertriderukverun1002 24 дня назад

I love your guys content. This is perfect as I’ve had a bag of chickpea flour and didn’t know what to do with it. Looking forward to baking some tomorrow

@erdem4508 19 дней назад

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!!!🎉

@SLYGARR 17 дней назад

You two ROCK! Thanks for the simple but amazing videos.

@AndyVonal 24 дня назад

Wow! Loved that! I'm going to give this one a go! Thanks loads, Pasta Grammar!

@lindamcneill6402 24 дня назад

Your farinata looks delicious and I'm making it today! I just found it in Lucca and couldn't stop eating the two pieces I had! It is the best and now you have shown us all how to make it so many different ways too. Thank you!!

@pamelajoy67 24 дня назад

This is in the top five recipes of yours that I need to try ASAP! I just added chickpea flour to my grocery list. And you guys are so dang cute! Harper's Farinata Dance, and the way Eva swirls her fork, are the most adorable ways to show how much you love your food.

@camillewinnie27 24 дня назад

Can’t wait to try this! It was so simple to make and the way you’re both oohing and ahhing it must be a good one. I’m making the pasta with fennel and breadcrumbs and raisins today that you made a couple of months ago. Everything I have tried, turns out great! Super stoked for the cookbook, can’t wait to get it in my hands!

@yogamama1879 22 дня назад

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! ❤😍🎉

@user-dq7xd9ol9u 24 дня назад

Thank you, both, for another great video.

@WarButler 23 дня назад

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!

@treasuremuch9185 24 дня назад

Looks delicious. You both so love the farinatta basic and variations. I will try this. Thanks.

@madtownjeremy 24 дня назад

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!

@irener1111 6 дней назад

I used to make this all the time but it dropped off my radar. About a month ago I got a craving and started making it again. So good. I will try your method next because I cook it in my cast iron pan

@cindyfaust7344 24 дня назад

Oh Ava!, I can’t wait to make this! You are amazing!!!!❤❤❤

@radiofaber 12 дней назад

I used to work in a restaurant where they were making fresh farinata at the beginning of the service as an aperitivo, it was soooooo good! My favourite one was with salsiccia, or mushrooms, it was always great to have a piece of it when just out of the oven! So many memories...

@SS4Xani 19 дней назад

As an Italian (Part Sicilian, part Calabrese) on my mother's side, I find this channel to be very helpful. :D Grazie! :D

@Yijingman 24 дня назад

Thank you guys! That was perfect!

@Lyssa72 21 день назад

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!!

@lisagutierres8954 24 дня назад

That’s awesome! Congratulations on your cookbook 🎉🎉🎉

@rebblount1926 16 дней назад

Must try - love the idea of chickpea flour…yum, yum

@adelam.6123 24 дня назад

This looks so good ❤

@tecora7419 22 дня назад

definitely will be ordering the cook book Thank you

@klarasokol4184 23 дня назад

Made the basic version today. It was sooooooooo gooooood!!!!!! Thanks for the recipe!

@lucianonotarfrancesco4443 24 дня назад

In Buenos Aires it is called faina, and they have it in *every* pizzeria. Typically we put a slice of faina over a slice of pizza, and eat them together (try it!!), often washed down with a glass of moscato wine