Faina is a popular Argentinean and Uruguayan dish that arrived in these countries from Italy. It originated in Genoa and arrived in Latin America in the 20th Century. Uruguay even has a National day for Faina (27 august)
This simple dish consists of chickpea flour, water and olive oil, making it a good gluten-free alternative. It has many variations and you can feel as creative as you like by adding extra ingredients to the mix. On this occasion I have used bacon, olives and cheese.
1 cup chickpea flour
1 cup tepid water
6 tbsp olive oil
120 gr cooked bacon, sliced
2 tbsp cheese ( you can use any cheese you prefer, we used cheddar)
60gr sliced olives
salt and pepper to taste
- Preheat the oven to 200 °C. Place the oiled tray inside to get it hot.
- In a bowl, mix the flour with the water and whisk well until you have a smooth batter. Let it rest ideally for 3 hours, but you can leave it for less time.
- Add the olive oil, the bacon, cheese, olives and season.
- Take the tray out of the oven pour the mix in and bake for 15 minutes
Slice the faina and serve on a platter. You can eat it by itself or accompanied with pizza, like some Argentinians do.