Da Henrietta Farinata Recipe

One half of the Italian Supper Club, founder Toto Dell'Aringa, has shared his recipe for a Farinata. Originating from Italy, this is a type of thin, unleavened pancake made from chickpea flour and there is no one better to take us through this dish than the master of Italian food himself. Read on!

Da Henrietta Farinata Pancake (2)


  • 750g milk
  • 20g butter
  • 20g oil
  • 7g salt
  • 180g chickpeas flour
  • 15g parsley
  • 50g parmesan
  • ½ lemon zest
  • Pinch of epper

To dress

  • Pickled radish
  • Creme fraiche
  • Chervil
Da Henrietta Farinata Pancake (5)


  1. Bring the milk, oil and butter to a rapid boil;
  2. Slowly add the sieved chickpeas flour while whisking constantly;
  3. Cook the mix down for a few minutes until it becomes very dense and firm;
  4. Add grated parmesan chopped parsley lemon zest, salt and pepper;
  5. Pour the mix in a shallow dish (ideally 30cmx20cm) lined with cling film, cover with plastic wrap, place an heavy weight on top and rest overnight in the fridge;
  6. Cut out a round-shape, pancake-like portion from the farinata and deep fry at 180C for 2 minutes until golden crisp;
  7. Dress with some pickled radish, crème fraiche and chervil.