Italian cuisine · Breakfast & Eggs

Farifrittata Ligure

Ligurian pancake made from chickpea flour and egg, seasoned with marjoram and parmesan and fried crisp.

Ingredients · for 4 servings

• 150 g chickpea flour
• 300 ml water
• 4 eggs
• 60 g parmesan
• 1 tsp dried marjoram
• 1 onion
• 5 tbsp olive oil
• 1/2 tsp salt
• Salt, pepper

Instructions

1. In a bowl, whisk the chickpea flour with the water until free of lumps, season with 1/2 tsp salt, and let swell for 15 min.; skim off any foam that forms.
2. Cut the onion into fine rings and sauté in 2 tbsp olive oil over medium heat for 5 min. until translucent, then let cool.
3. Whisk the eggs and stir into the chickpea batter along with the grated parmesan, marjoram, pepper and onions.
4. Heat 2 tbsp olive oil in a 26 cm nonstick pan until a drop of batter sizzles immediately.
5. Pour in half the batter, smooth it out, and cook over medium heat for 5–6 min. until the underside is golden brown and the edge lifts; flip with the help of a plate and cook for another 4 min.
6. Cook the second pancake the same way in the remaining oil, cut both into wedges, and serve hot with a pinch of pepper.