Fainá is a chickpea flour-based preparation, typically served as a side dish to a slice of pizza. However, some pizzerias in Buenos Aires have perfected a type of stuffed fainá so tasty and hearty that it can be enjoyed as a unique main dish.
Ingredients:
200 g chickpea flour
600 ml water
300 g mozzarella cheese (or any preferred melting cheese)
150 g ham
1 green onion
Salt, extra virgin olive oil
These proportions are ideal for a 28 cm diameter baking tray.
Preparation:
Start by pouring the water into a large bowl. Gradually add the chickpea flour while whisking simultaneously. Add salt to taste and continue mixing until the flour is fully integrated and no lumps remain. Let the mixture rest for at least 30 minutes.
Meanwhile, preheat the oven to 200°C. Slice the cheese into thin pieces and separately chop the green onion.
Pour a little extra virgin olive oil into a baking tray and heat it in the oven for a few minutes. The oil will become less dense, signaling that it’s time to add half (or slightly less) of the chickpea flour mixture. Bake for 10 minutes, allowing the fainá to set enough to hold the filling.
Spread the ham and cheese evenly over the baked half, avoiding the edges. Add the chopped green onion to the remaining chickpea flour mixture, stir briefly, and pour it over the filling to cover everything.
Return the tray to the oven and bake for at least 20 more minutes, or until the desired golden color is achieved.
Tips and Tricks:
- This recipe is likely the most elaborate version of Buenos Aires-style fainá. I recommend also trying the classic fainá recipe and the green onion fainá.
- Although mozzarella is the usual cheese choice, any melting cheese works well for an optimal result. A non-traditional favorite of mine is smoked scamorza cheese.
