March 30, 2024

Farinata Chickpea & Rosemary Pancake

Donald's hand  reaches for a warm slice of Farinata

Helen Rosner's recent (March 18) restaurant review in the New Yorker encouraged readers to "have a slice of crispy farinata, a lacy-edged chickpea-flour pancake aromatic with rosemary" while dining at 'Misipasta' and we thought that sounded fabulous.

Corning, California is too far from Grand Street in Brooklyn to indulge in this and other tasty bites at Chef Missy Robbins' restaurant, however, reading Ms. Rosner's review inspired us to make farinata at home. How could we have been in the food business for so many decades and yet never have come across this in dining, travel, and reading? Farinata has now firmly entered our hearts and is a permanent part of Donald's in house menu. 

The ingredients and process are ridiculously simple, and our plan to photograph a stack of these were thwarted when we kept eating them warm from the pan. This recipe will yield 6 pancakes, più o meno, (more or less).  Buon appetito!

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