Fania is a traditional Uruguayan recipe (based on an Italian original) for a classic flatbread or accompaniment of a fried chickpea and parmesan batter. The full recipe is presented here and I hope you enjoy this classic Uruguayan version of: Fania.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Also known as farinata or socca, this simple dish is made of a dough containing chickpea flour, olive oil, water, salt, and pepper. The dough is placed in the oven like a large pizza, and baked until golden. With the large Italian culinary influence in Uruguay, this is probably derived from Genoese socca, itself related to Monegast and Niçoise socca.
In a bowl, whisk together the chickpea flour, water and grated cheese until you have a smooth batter. Set this aside over night at room temperature to rest.
When ready to cook, pre-heat your oven to 220C.
The next day, skim off any foam from the batter then whisk in the 4 tbsp oil and all the seasonings.
Grease a frying pan with the remaining 3 tsp oil. You want a pan large enough so that when the fania batter is poured it the depth is between 6mm and 12mm thick. Bake until edges crisp and pulls away from pan and gets golden, (about 30 minutes, but check sooner.
Click on the image, above to submit to Pinterest.