Farinata with leek and mushrooms

Farinata with leek and mushrooms

Total: 3 hr 35 min. | Active: 20 min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / person: 278 kcal
, Fat: 14 g
, Carbohydrate: 23 g
, Protein: 11 g

We discovered farinata in beautiful Cinque Terre in Italy. When we first tried it, we could hardly believe that it was made without cheese or egg! In Italy, farinata is cooked in large iron pans on a high heat with lots of olive oil. We have added leek and mushrooms to our version. Our recipe is for a whole baking tin and will serve 4 people as a light lunch. To turn it into a main course, we would add a salad.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Chickpea mixture

200 g chickpea flour
6 dl water
2 tbsp olive oil
¾ tsp salt


2 tbsp olive oil
100 g leek, cut into thin rings
80 g mushrooms, sliced

To bake

a little pepper
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How it's done

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Chickpea mixture

Empty the chickpea flour into a bowl, create a well in the middle. Gradually pour the water into the well while stirring with a whisk, continue to whisk until the mixture is smooth. Mix in the oil and salt, skim the foam off the surface. Cover and leave to stand at room temperature for at least 3 hrs. or overnight.


Line a baking tin to the edges with two sheets of baking paper, joining the sheets together with a little water. Grease the baking paper with oil, pour the chickpea mixture into the tin, top with the leek and mushrooms.

To bake

Approx. 15 mins. in the upper half of an oven preheated to 240°C. Remove, allow to cool slightly, season and cut into slices.

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