Farinata lucchese in jar-cooking
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 466
- Carbohydrates g 66.4
- of which sugars g 7.1
- Protein g 24.2
- Fats g 11.5
- of which saturated fat g 1.83
- Fiber g 17.4
- Sodium mg 600
- Difficulty: Easy
- Prep time: 25 min
- Cook time: 7 min
- Serving: 4
- Cost: Average
- Note + the cooking times for the vegetable broth
PRESENTATION
The Lucchese farinata recipe is that kind of comfort food from Tuscany everyone adores. Seriously good stuff. The blend of authentic farinata ingredients—like tender cavolo nero, creamy beans, and onions—fills your kitchen with this hearty aroma. And here's the thing: folks from Lucca? They love slow, careful cooking. Really, they do. This traditional Italian chickpea flatbread has been a staple for ages, and grandmothers have been perfecting it—letting everything simmer until the flavors meld and the veggies get perfectly soft. You can just feel the care and love in this dish. Like, for real. Every bite has that tradition, especially with the rich, almost earthy flavor of the chickpeas and those familiar vegetables.
So here's the thing, there's a twist on the usual farinata cooking method—vasocottura, or cooking in a jar. Pretty cool, huh? This is a game-changer for anyone who can't stand by the stove for hours but craves that moist, savory goodness. And you know what? This modern approach makes farinata in a jar quick, and it tastes just as good as the traditional way. When you pop the lid, you get all those fresh aromas. Like, seriously, people are even using this for chocolate cakes. So, so versatile! That's what makes Tuscan farinata preparation exciting now—it blends the old with the new. Whether you're trying out the modern jar style or sticking with the classic, the Lucchese farinata recipe brings Italian street food vibes right into your kitchen. Pretty simple, right? It’s an easy way to enjoy tradition and a whole lot of flavor, going well with anything from a simple salad to heartier meals. Can't go wrong. No matter how you serve it, this chickpea flour flatbread reminds us why Tuscan food holds a special place in so many hearts.
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- INGREDIENTS
- Ingredients for 4 jars of about 1 cup
- Italian kale (cavolo nero) 1 cup (80 g)
- Precooked Cannellini beans 1 ½ cup (350 g)
- Potatoes 4.5 oz (125 g)
- Red onions 2.5 oz (70 g)
- Carrots 1.75 oz (50 g)
- Celery 0.17 cup (40 g)
- Bramata corn flour ½ cup (65 g)
- Vegetable broth to taste
- Tomato purée 2 spoonfuls
- Rosemary to taste
- Wild fennel to taste
- Dried chili pepper ¼ tsp - (powdered)
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Farinata lucchese in jar-cooking
To prepare the Lucchese chickpea flatbread in jar-cooking, start by preparing the Vegetable broth. Then wash and clean all the vegetables, remove the tough part of the kale leaves' stems 1 and cut the leaves into pieces of about 0.75-1 inch 2. Peel the carrots 3
and cut them into sticks 4 then into cubes of 0.25 inch 5. Proceed the same way with the celery 6.
Then clean and chop the red onion 7. Peel the potatoes 8, cut them in half and from each half first obtain slices, then sticks 9
then cubes of about 0.3 inch 10. Set the vegetables aside. Drain the beans from their preservation liquid 11 and take half of them to transfer into a blender 12.
Add about 4 ladles of hot broth 13, 2 tablespoons of tomato puree 14, a few rosemary needles 15
a pinch of salt and a dash of ground dried chili 16. Blend with an immersion blender 17 until you get a consistent mixture 18: keep in mind that the required amount of broth might slightly vary depending on how much the flour absorbs (once the flatbread is cooked).
Now add the flour gradually 19 and mix well. You can now assemble the jars (use new jars with airtight lids and a rubber seal): pour some vegetables (celery, carrot, onion) 20 into each, a few potato cubes 21,
some whole beans 21, a bit of Tuscan kale 21 and cover to the brim with the bean broth and cornmeal mix 24.
Finish with a drizzle of good oil 25, a sprinkle of pepper 26 and a few sprigs of wild fennel 27.
Tightly seal the jars 28 and cook in the microwave at 450 watts for about 5-7 minutes (it depends on the cut, how tough the vegetables are, and the jar used). Once ready, let them rest for a couple of minutes 29 before opening; to open, hold the jar lid with one hand and pull the rubber seal tab with the other. Enjoy the Lucchese chickpea flatbread in jar-cooking 30!