Let’s talk about the FarFrittata, Cecina or Vegan Frittata. A plant-based (and gluten-free) Italian style omelette, typical of the Italian North-West, Liguria and Tuscany Regions to be precise.
It’s perfect for using up leftover vegetables (can be combined with many different ingredients), ideal to serve as second course (Italian style), for casual dinners, appetisers, and for making sandwiches.
Welcome to our plant-based recipes collection – the fruit (and veggies) of the collaboration between ottimoblog.com and appetibilis.net | Here happily edited and translated by Orsola 😀
During my travels to and fro Palma de Mallorca (Spain), I discovered that the word ‘cecina’ has a different meaning in Spain than it does in Italy, where the name refers to a chickpea flour and water frittata. But in Spain denotes some dried (or cured) meats. Ahh, the beauty of foreign languages!
This recipe is a reinterpretation of the famous Ligurian Farinata (or Tuscan Cecina): a batter of water and chickpea flour, which – just like a regular frittata – can be cooked in the oven or in a pan, as thick or as thin as you like. And can be garnished with vegetables, spices and other condiments.
Say it in Italian: names and portmanteau
Regarding the names: ‘FarFrittata’ (also ‘Farifrittata’) it’s a portmanteau (*) from ‘farinata-frittata’.
- (*) Portmanteau (in English) represents a word blending the sounds and combining the meanings of two others (Oxford Languages).
- In French (portmanteau) means ‘Stand or wall bracket for hanging clothes and hats’; sometime a large suitcase… 🤭 Ahh, the beauty of foreign languages!
How to pronounce it
- FarFrittata [fàr-frit-tà-ta]
- Farinata [fa-ri-nà-ta]
- Frittata [frit-tà-ta]
- Cecina [che-chì-na]
- Panella [pa-nel-là]
The recipe for FarFrittata
This is almost the traditional recipe, naturally vegan and gluten-free, also called Panella or Farinata.
To the batter I added some sautéed and well-seasoned chopped vegetables, which makes it much softer (cecina tends to dry out quickly).
[servings: 4 | total time: 1 hour 30 min | difficulty: easy]
| Please note that the info and directions provided for the recipe are indicative: the end result may vary from person to person |
Ingredients
- 200 g chickpea flour (aka garbanzo flour)
- 200 to 250 g water
- 50 g oil
- salt and pepper to taste
- seasonal vegetables (*)
Tools
- A medium-large bowl
- 1 whisk
- Baking tray (from your oven)
- Baking paper
- A blender (optional)
About the oil (*) – Unless otherwise specified, we use organic and cold-pressed evo oil, or sunflower seed oil (the high-oleic type for frying).
Directions
- Put the chickpea flour in a large bowl and, using a whisk, add the water a little at a time, taking care not to form lumps. It should be quite fluid.
- Add the oil, and season to taste (salt and pepper). Let the mix rest for at least 30 minutes (1 hour would be better).
- Meanwhile, let’s prepare the vegetables:
- a) if you have cooked leftovers – cut them into small pieces, season to taste, and set aside.
- b) If they are raw, you can saute them directly in the pan, with a drizzle of oil, some spices (such as curry, turmeric, paprika, oregano, marjoram, etc. ). Season to taste.
- Once you’re happy with the taste, add the veggies to the batter as they are, or blend them to a cream. It will make the farfrittata super soft.
- Pour the mixture into a baking pan lined with baking paper, and bake in a hot oven at 180 °C for about 12 to 15 minutes.
- Let it cool to set. And carve the pieces according to your presentation.
- Can be plated with a salad or sautéed veggies as garnish; or as a filling for a hearty sandwich… Yum!
Notes and variations
- Veggies you can add to FarFrittata: (*) spinach, peas, potatoes, zucchini, peppers and basil, leek or onion, squash blossoms or asparagus… you name it!
- Just for you to know: the traditional resting time of the batter is 6 hours 🙃
Interesting links
Qui trovate la ricetta in italiano per la Farfrittata (o Cecina al forno con verdure)
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