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Author Topic: Fainá: classic chickpea flour flatbread in Argentina and Uruguay  (Read 67 times)

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Offline naval2006

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Fainá: classic chickpea flour flatbread in Argentina and Uruguay
« on: September 10, 2019, 09:42:37 AM »
Fainá came to Argentina and Uruguay with the Genovese inmigrants in the late 19th century.  It's a pie made with chickea flour, water and olive oil.  Some people like it with onion on it.  But the way to eat fainá is on top of your slice of pizza.  The secret is the size of the pizza and that of the fainá are the same so you cut the slices and put the fainá on top of your mozzarella pizza.  This is one of the classic ways of eating pizza in Buenos Aires and Montevideo.

I'm not a big fan of fainá so I'm a kind of a pizza freak lol.  People would kill for a slice of mozza with fainá and a pint of cold lager.

Here's a recipe that makes fainá pretty much the way we cook it here:

https://www.thespruceeats.com/faina-garbanzo-flatbread-3029673

There's definitely as many recipes as pizzaiolos around, but the ingredients are always the same.

Try it out and let us know how you liked it.

Offline ARenko

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Re: Fainá: classic chickpea flour flatbread in Argentina and Uruguay
« Reply #1 on: September 10, 2019, 09:46:23 AM »
Do you make it that thick in Argentina?  It's much thicker than farinata in Liguria.

Offline naval2006

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Re: Fainá: classic chickpea flour flatbread in Argentina and Uruguay
« Reply #2 on: September 10, 2019, 10:10:59 AM »
Do you make it that thick in Argentina?  It's much thicker than farinata in Liguria.

All pizzerias make it around 1 cm thick (0,4 inches) or a bit less. 

Offline Bill/SFNM

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Re: Fainá: classic chickpea flour flatbread in Argentina and Uruguay
« Reply #3 on: September 10, 2019, 11:23:38 AM »
I love the Palermo fried chickpea dough, panelle siciliane. Is this similar?

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