Farinata of Agretti

Name: Farinata of Agretti
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Ingredients: Chickpea flour ¾ cup; Water 1 ¼ cup; Friar's beard (agretti) to clean 0.7 lb; Extra virgin olive oil + as needed to grease the baking dish 30; Salt to taste; Black pepper to taste

it de fr es br

Gluten Free
Lactose Free
Vegetarian
Vegan

Difficulty: Very easy
Prep time: 10 min
Cook time: 25 min
Serving: 8
Cost: Very low
Note + the resting time of the batter in the refrigerator (8-12 hours)

PRESENTATION

In Liguria, the agretti frittata is like a springtime gift to your taste buds. It’s not just any old frittata recipe—it’s got this rustic vibe from the chickpea flour that pairs perfectly with the fresh and tangy flavor of agretti, or monk’s beard. Really, it’s something special. You get that tender bite from the agretti nestled in the golden, crispy crust. And the sauce? There isn’t one—because you don’t need it. In Liguria, people enjoy it as a spring appetizer, but honestly, it works great as a main dish too. Light yet satisfying.

The slight bitterness of the agretti keeps things so so interesting, setting it apart from your typical chickpea-only farinata. During spring, this Italian frittata is a total must-have at gatherings—really. Some folks throw in other greens, but the agretti always steals the show. That moist, almost creamy layer beneath the crust keeps you coming back for more. It’s perfect warm with some bread or even cool. Still tasty either way.

Here's the deal: using chickpea flour instead of regular flour makes it a healthy frittata, which is great if you’re trying to get more veggies in. Across Italy, there are all sorts of variations with spinach or wild herbs, but in Liguria, agretti just has this special place. You know? Pretty much. It’s easy to see why this spring vegetable frittata is such a hit when agretti are in season. And look, even if you’re not in Liguria, finding some agretti for your next egg dish brings a bit of Italy’s spring right home. Whether you’re sharing it with friends or enjoying it solo, this frittata is sure to become a favorite for its unique flavors and texture. So, next time you’re craving something different, give the agretti frittata a try. You’ll love it.

How to prepare Farinata of Agretti

To prepare the farinata of agretti, the night before put the chickpea flour in a bowl, pour in room temperature water 1 and mix with a whisk 2. Cover with plastic wrap and let it rest in the refrigerator for 8-12 hours 3.

How to Clean and Cook Agretti by removing the tough and earthy base 4. Blanch them for 3 minutes in boiling salted water 5. Drain and set them aside 6.

Retrieve the chickpea batter and, with a skimmer, remove the foam that will form on the surface, then mix thoroughly. Add the oil, salt, and agretti 7. Mix once more 8. Generously oil a 12.5-inch aluminum pan and pour the mixture inside 9.

Distribute the agretti evenly over the entire surface 10 and bake in a preheated static oven at 392°F (200°C), on the lower shelf, in direct contact with the oven, for 10 minutes, then move the pan to the middle-upper shelf and continue baking for another 10-15 minutes, until golden brown. Remove from the oven and add a generous sprinkle of pepper 11. Your farinata with agretti is ready to be enjoyed hot 12!

Storage

The farinata of agretti should be consumed as soon as it's ready, but if you have leftovers, you can store it in the refrigerator, in a closed container, for 2 days.

Advice

If you love spicy flavors, you can add a pinch of turmeric or smoked paprika. You can substitute agretti with field greens, spinach, or lightly blanched Swiss chard. Add rosemary or thyme for a fragrant note.

For the translation of some texts, artificial intelligence tools may have been used.

Farinata of Agretti

PRESENTATION

How to prepare Farinata of Agretti

Storage

Advice

RELATED RECIPES