{"id":54305,"date":"2025-03-31T09:56:49","date_gmt":"2025-03-31T08:56:49","guid":{"rendered":"https:\/\/blackgarlickitchen.co.uk\/?page_id=54305"},"modified":"2025-04-03T17:45:35","modified_gmt":"2025-04-03T16:45:35","slug":"black-garlic-farinata","status":"publish","type":"page","link":"https:\/\/blackgarlickitchen.co.uk\/index.php\/black-garlic-farinata\/","title":{"rendered":"Black Garlic Farinata"},"content":{"rendered":"\t\t

\n\t\t\t\t\t\t

\n\t\t\t\t\t\t

\n\t\t\t\t\t

\n\t\t\t

\n\t\t\t\t\t\t

\n\t\t\t\t

\n\t\t\t\t\t

Black Garlic Farinata<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
Farinata is an Italian savoury pancake from Liguria. Made with a chickpea flour batter and filled with pizza-style ingredients, baked in the oven, with an added bonus of a ‘pop’ of Black Garlic in every bite. So simple to make! <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t $\"Black$ \t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
Pr<\/strong>ep: <\/b>10 mins + overnight resting | Cook: <\/b>20 mins | Makes:<\/strong> 12 pieces |\u00a0V<\/strong>\u00a0| <\/span>Ve<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
Ingredients<\/span><\/p>
200g chickpea flour\/gram flour<\/li>
1 tsp baking powder<\/li>
2 tbsp olive oil<\/li>
\u00bd tsp Black Garlic Sea<\/strong> Salt<\/strong> or table salt<\/li>
\u00bc tsp freshly ground black pepper<\/li>
450ml lukewarm water<\/li>
1 tsp dried oregano<\/li>
\u00bc tsp crushed dried chilli<\/li>
Olive oil for greasing<\/li>
1 small red onion \u2013 peeled and finely sliced into half moons<\/li>
70g pitted black olives \u2013 drained and halved or<\/li>
70g ready-to-eat pitted Kalamata olives with herbs<\/li>
50g sun-dried tomatoes \u2013 drained and sliced<\/li>
8 cloves Black Garlic<\/strong> – chopped<\/li>
Freshly ground black pepper<\/li>
Black Garlic Sea Salt<\/strong> or sea salt<\/li>
Extra virgin olive oil for drizzling<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t
<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
Method<\/span><\/p>
Place the chickpea flour, baking powder, olive oil, salt and pepper in a mixing bowl.<\/li>
Make a well in the centre then gradually whisk in the water to form a loose batter.<\/li>
Cover the mixture and set aside at room temperature for at least 2 hours and preferably over night, in order to allow the chickpea flour to hydrate.<\/li>
When ready to cook, stir the oregano and crushed dried chilli into the batter and mix well.<\/li>
Preheat the oven to 220C\/200Cfan\/Gas7.<\/li>
Place a baking sheet in the oven to heat up.<\/li>
Drizzle the bottom of a non-stick 28cm x 18cm approx. roasting tin with olive oil. Place the roasting tin onto the baking sheet. Heat up in the preheated oven for 5 minutes until very hot.<\/li>
Carefully remove the tin from the oven and pour the batter into tin.<\/li>
Working quickly, scatter over the onion, olives, sun-dried tomatoes and black garlic until evenly distributed.<\/li>
Bake in the oven for 20 minutes until the batter is golden brown on top.<\/li>
Remove from the oven. Sprinkle over freshly ground black pepper and sea salt. Drizzle over a little extra virgin olive oil.<\/li>
Leave to sit in the tin for a couple of minutes before cutting into pieces.<\/li><\/ul>
\u00a0<\/div>
To Serve:<\/strong>\u00a0serve immediately while still warm as a \u2018biting\u2019 with Black Garlic Kitchen’s Cocktail or Mocktail<\/u><\/b>.<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t
<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t\t
\n\t\t\t
\n\t\t\t\t\t\t
\n\t\t\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t