What I do know is, if you don't mind smoking up your house with a 550 degree oven, Farinata is for you. Michael and I had fun with this one, heating our trusty old cast iron frying pan to a temperature it's probably never reached before, drizzling in some olive oil, and splashing in a ladle of batter. Quite the spectacular sizzle! We never managed to get one out of the oven before we burned the crap out of it.
Still, the results were crispy and delicious. We'll be playing with this recipe again. Michael has some ambitious plans to make a few undercooked Farinata and save them to use as a sort of flatbread pizza crust. As for me, I loved them plain and I couldn't stop eating them. You can definitely taste the chick peas, and for me, that's a very pleasant thing. The texture really is like a thick tortilla or a huge savory pancake with a crispy outer layer.
We served them alongside our chicken breasts cacciatore and they were perfect for sopping up the yummy sauce that had developed after braising the chicken with all of those veggies and tomatoes. A very satisfying meal. In the midst of our repast, Michael said to me "Please do this again!"
