Chickpea farinata with zucchini and pecorino fondue

Name: Chickpea farinata with zucchini and pecorino fondue
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: Zucchini to be cleaned 1 cup; Chickpea flour 3.5 oz; Water 1 ¼ cup; Extra virgin olive oil 2 tbsp; Fine salt to taste; Mint fresh to taste; Pecorino Romano PDO cheese 1.5 oz; Fresh liquid cream 4 tbsp

Difficulty: Easy
Prep time: 30 min
Cook time: 25 min
Serving: 4
Note + 5 h rest

PRESENTATION

Farinata with zucchini and pecorino fondue—straight from Liguria—really shows off what makes Italian food special. The basic farinata recipe? Uses chickpea flour. Turns into a flat pancake that’s crispy on the outside but still tender in the middle. And look, in this version, thin slices of zucchini are mixed in, giving each bite a fresh and almost sweet taste. What really stands out is how the zucchini softens up inside the pancake—moist bite every time. And really, this isn’t just any old chickpea flatbread.

Adding the veggie twist makes the whole dish feel lighter and more interesting. Folks in Liguria? They’ve been making farinata for ages. But this take? A new spin that people everywhere can get behind, especially when zucchini is in season and really at its best.

And listen, adding a creamy pecorino fondue to this zucchini farinata really takes it up a notch. The sauce, made from salty pecorino cheese, melts into a rich, smooth topping that flows over the golden pancake base. Each bite brings a perfect balance of the soft zucchini and the sharp, cheesy fondue. For sure.

Whether you’re enjoying it as a main dish or sharing it as an Italian appetizer, it’s a hit. Ligurians love this kind of food—sometimes swapping in different cheeses or using seasonal veggies. Pretty much keeps this traditional Italian recipe fresh and exciting.

The whole dish is vegetarian. Really satisfying. Even if you’re not a meat-eater, you’ll find plenty of flavor. Imagine a plate of farinata with zucchini, dripping with creamy pecorino cheese sauce, giving you that melty, savory taste. It keeps everyone coming back for more. And you know what? It’s not just food; it’s a taste of Liguria that brings people together, whether you’re enjoying it at a cozy family dinner or a lively gathering with friends.

Farinata with zucchini and pecorino fondue is the kind of dish that makes every meal feel like a special occasion, capturing the core of Italian cuisine with every delicious bite. Seriously good.

INGREDIENTS

for the farinata (for a 12.6 in / 32 cm diameter pan): Zucchini 1 cup (120 g) - to be cleaned; Chickpea flour 3.5 oz (100 g); Water 1 ¼ cup (300 g); Extra virgin olive oil 2 tbsp (25 g); Fine salt to taste; Mint to taste - fresh

for the fondue: Pecorino Romano PDO cheese 1.5 oz (40 g); Fresh liquid cream 4 tbsp (60 g)

Preparation

How to prepare Chickpea farinata with zucchini and pecorino fondue

To prepare the farinata with zucchini and pecorino fondue, pour the chickpea flour into a large bowl and add the water little by little 1, whisking constantly to avoid lumps 2, until you obtain a smooth, fluid batter 3.

Cover with plastic wrap 4 and let the mixture rest for about 5 hours at room temperature, or in the refrigerator for up to 12 hours. In the meantime, wash the zucchini, trim the ends and cut them into uniform cubes of about 1/4 inch (0.5 cm) 5. Heat a skillet with a drizzle of oil (about 1 tbsp / 15 g) and one clove of garlic 6.

Add the zucchini 7 and sauté over medium heat for about 8 minutes, until tender but still slightly firm. Season with salt 8, remove the garlic and let cool completely 9.

After the resting time, take back the batter and, using a skimmer, remove the foam that has formed on the surface 10. Add the oil 11 and the salt 12.

Mix well to combine 13, then fold in the now-cold zucchini 14 15.

Grease the bottom and sides of a 12.6-inch (32 cm) aluminum pan with about 2 tsp (≈10 g) of oil 16, pour in the batter and spread it evenly 17. Bake in a conventional oven preheated to 428°F. Place the pan initially on the lowest rack, directly under the heating element, and bake for 10 minutes; then continue baking on the middle rack for another 10–15 minutes, until the surface is well browned. When a few minutes remain, prepare the pecorino fondue: warm the cream in a small saucepan without bringing it to a boil, then add the grated pecorino off the heat 18.

Whisk well to combine 19, then return to the heat and stir until you reach the desired consistency 20. As soon as the fondue is ready, remove the farinata from the oven 21.

Spread the pecorino fondue over the surface 22 and garnish with a few fresh mint leaves 23. Serve your chickpea farinata with zucchini and pecorino fondue immediately, while hot 24.

Storage

Store the chickpea farinata with zucchini in the refrigerator, well covered or in an airtight container, for up to 2 days.

You can freeze it already portioned; when ready to use, thaw in the refrigerator and then reheat in the oven to restore the texture.

Tip

For a truly crisp farinata, make sure the oven is very hot before baking and serve it just made: alternatively, reheat it a few minutes in the oven rather than in the microwave so it retains its crispness.

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

Chickpea farinata with zucchini and pecorino fondue

PRESENTATION

INGREDIENTS

How to prepare Chickpea farinata with zucchini and pecorino fondue

Storage

Tip

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