Welcome to Paulina cuisine friends and friends! In this chapter we will talk about Fainá's recipe, also known as Pizza's best friend . We can discuss whether Fainá's portion goes above the portion of Pizza, if it goes below ... if it is a bite and a bite ... I don't know. But they complement each other perfectly, they are made for each other.
YouTube channel they will meet the most complete series about the pizza . Incidentally, none of all the news can be lost!
What is Fainá?
Fainá is made with chickpea flour and is originally from Genoa. In Italy it is known as Farinata , or Di Ceci cake. Its preparation extended to other parts of Italy and then be brought to the area of the Río de la Plata by immigrants who ended up founding the first pizzerias of Montevideo and Buenos Aires. Here you eat accompanying pizza.
It is a traditional dish of Argentine cuisine and is sold in traditional pizzerias in the area.
About this homemade fainá recipe
It is very common to buy it in the pizzerias, few people do it in their homes. Because? Go to know ... it's super simple and economical! In addition, if they were looking for a gluten -free recipe: it is this recipe.
There are many Fainá recipes, but all more or less follow the following rule: 1/4 of the weight of the total mixture of chickpea flour, 3/4 of water, salt, pepper (some are added in grains) and olive oil for perfuming.
The idea of preheating the oven at high oven before adding the mixture is to form that crispy floor that we love so much. Then, do not forget: Step 1 Preheat the oven and step 2 Preheat the source or pizzera with oil before putting the mixture. It is like a preheated mamushka.
A compact, golden disk must be obtained, with the crispy base and the soft interior, no more than 1 cm thick.
Different types of fainá
While the traditional form of Faina is as a companion of the homemade pizza, there are variants of this classic recipe that can make it the star and protagonist of the evening.
1. termination as if it were another pizza
A good way to get the Faina out of the secondary role is to give it a different termination. A good option is with caramelized onion and blue cheese on top. Or chat tomatoes cut to bies, with basil, salt and pepper. It is also very rich also with a little raw ham, a little Parmesan and black olives ... They can also add a bit of arugula. Uf friends, what party of flavors!
2. Fainá stuffed
For this they must make a little more of the mixture that I indicate below in Fainá's original recipe. They follow all the steps as is, with the difference that instead of putting the entire mixture they only put half and send it to the oven. When the fainá is firm (it does not have to be cooked yet, but it will burn) take out of the oven and put the filling they prefer.
Ham and cheese or onion and cheese are the most used but I have faith, you are going to do magic. Put everything you want! Then we add the rest of the mixture, covering the entire filling and returned to the oven to finish cooking. They can eat it as the main dish accompanying it with a fresh salad and it is a great great menu!
3. Fainá al Verdeo
Very simple, add one or two green onions cut finely cut to the mixture. Incorporate well and follow the step by step. It can also be done with onion or herbs. Or with a little of everything ... why not?
4. Fainá with Ricota
What? Yes. Pay me attention because you will love it: the recipe that is below you can add 400 gr of ricota dry. Drain with your hand before adding it to the mixture. If you want you can also add a handful of grated cheese. You continue as like and the results will surprise you pleasantly, I promise you.
Well, with no more turns we go to Fainá, original recipe. Hands to work!
We read the next friends!
Assistant Gabu
Ingredients
- 300 gr of chickpea flour
- 850 ml of water
- 100 ml of olive oil
- Salt and pepper
How to make Fainá step by step
- In a bowl mix chickpea flour along with salt and pepper. Go adding the water little bywise, without lumps.
- Then, add the olive oil and use a hand whipper to incorporate everything very well. The mixture must be very uniform.
- Take to cool for at least one day.
- Once the time has elapsed to place in a pizzera previously heated with oil in a very high oven (at 220 °)
- Cook until the Faina is golden.
Where is there in Argentina Chickpea Flour? Could it be in the ditetics?
I arrived here because I saw a recipe for Korean pancakes that is very similar. Only they do it in the pan and put chopped spinach
Thanks Paulina!
I forgot to preheat the roasting I hope it doesn't go wrong 🙁
Why would these quantities be? Thank you
850 ml of water ????
Should I preheat the oven before preparing it? A preheated day seems a lot, can someone confirm me please?
To do with ricota or green, the mixture is put before making it stand or later.
That is to say before cooking
A quarter of the weight of the total mixture of chickpea flour, how does this translate at the beginning?
And if I have chickpeas but not the flour, how is it done ???
Hello, can you do with chickpeas soaked?
Thank you so much. Tomorrow I do it and Lrs commented. If I give me, I make it stuffed, in some of the versions
I was spectacular !!!!!
Carries all the water that says there ???? It is pure water, when resting absorbs?
Hello Paulina! I did it but it feels a bit bitter ... what will it be? I also put a touch of garlic powder and chives sauté with oregano.
As I do it, soaking is fundamental, I get delicious, I always made the basic recipe ...
If you are looking for a recipe that does not fail is this.
I did it several times and always gets great.
Hello! Consult, did they add all the water that says or left over?
Hello, I do it with 750 ml, one hour of refrigerator (sometimes it leaves one at the time and is from the shield to the preheated and baked watchman) and it is always perfect in approximately half an hour.
I miss the genvesa …… with scratch onion and egg in the mixture… ..cuac
Hello Paulina,
the flour goes to the bottom of the container and separates from the water. Should everything mix it before putting it in the pizzera? Thank you
Excellent recipe. Very rich and patience, for waiting in the refrigerator. We were very good. Now we are going to try with topings and fillings.
Thank you very much, Paulina, excellent recipe.
It is not necessary that this one day in the refrigerator ... with a while it is already
1/4 Del.peso… .. How is it ??
While it is just to make calculations, chickpea flour comes in 250g packages, so I will have to adapt the recipe
I did it as Paulina Ysalio a delight, accompanied with pizza to the Paulina, a dinner that suggested to the elbows
I love pizza with Faina since childhood, I tried it for the first time in Mar del Plata, and now I always do my children to accompany the pizzas. This recipe is great!
I think there is an error in the amount of water.
He never crowned in the center.
Paulina is the best, always with clear explanations and great results !!
Very good recipe, I look every time I do it. Now every Saturday is the day of Pizzas and Faina (all made by me). I do not leave it much hydrating a couple of hours nothing more and jewel comes out. Thanks for all the recipes, every so often I get some to do.