50+ Delicious January Italian Recipes to Warm Your Heart and Home

As the winter chill sets in and the days grow colder, there’s no better way to bring warmth to your home than through the heartwarming flavors of Italian cuisine.

January is the perfect month to explore a variety of Italian recipes that offer comfort, richness, and the deep, satisfying flavors that Italian food is known for.

Whether you’re craving a cozy bowl of risotto, a savory pasta dish, or a hearty stew, Italian cuisine has something for every taste and occasion.

In this collection of 50+ January Italian recipes, we’ll take you on a culinary journey through Italy, with dishes that feature seasonal ingredients like citrus, root vegetables, and hearty greens, perfect for the winter months.

Get ready to warm up your kitchen and your heart with these delicious and authentic Italian dishes!

50+ Delicious January Italian Recipes to Warm Your Heart and Home

From robust soups and stews to delicate desserts, January is the ideal time to indulge in Italian recipes that are rich, comforting, and full of flavor.

These 50+ dishes not only highlight the versatility of Italian cooking but also incorporate seasonal ingredients that bring out the best of winter’s bounty.

Whether you’re cooking for a family dinner or preparing a special meal for yourself, these Italian recipes are sure to bring joy and warmth to your winter months.

So, gather your ingredients, roll up your sleeves, and start exploring these delicious Italian dishes that will make your January unforgettable.

Hearty Tuscan Bean Soup

This comforting Tuscan bean soup is perfect for January’s cold days, offering warmth and nourishment. Made with creamy cannellini beans, fresh kale, and rich tomato broth, this dish showcases the essence of Italian cuisine with simple, hearty ingredients. It’s an ideal dish for cozy nights, filling and nutritious yet light.

Ingredients:

• 2 cups dried cannellini beans (soaked overnight) or 3 cups canned beans, drained
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 4 cups vegetable broth
• 2 cups water
• 2 cups chopped kale or spinach
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper to taste
• Grated Parmesan cheese (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions, celery, and carrots for 5–7 minutes until softened.
2. Add garlic and cook for 1 minute, then stir in thyme and rosemary.
3. Add the crushed tomatoes, vegetable broth, and water. Bring to a boil.
4. Add the soaked beans (or canned beans if using), reduce heat, and simmer for 45–50 minutes, stirring occasionally.
5. Stir in the chopped kale, cook for another 10 minutes, and season with salt and pepper.
6. Serve hot, garnished with Parmesan if desired, and pair with crusty Italian bread.

This Tuscan bean soup combines rustic flavors and wholesome ingredients, making it a delightful meal for January. The tender beans and hearty vegetables make every spoonful satisfying. Its simplicity reflects traditional Italian comfort food, offering both nourishment and timeless flavor.

Spinach and Ricotta Cannelloni

Spinach and ricotta cannelloni is a classic Italian dish that’s perfect for the colder months of January. Packed with creamy ricotta, fresh spinach, and baked in a rich tomato sauce, it’s a crowd-pleaser that feels both indulgent and nourishing. This baked pasta dish brings warmth to the table and is ideal for family meals or small gatherings.

Ingredients:

• 12 cannelloni pasta tubes
• 2 cups ricotta cheese
• 2 cups fresh spinach, steamed and chopped
• 1 egg
• 1 cup grated Parmesan cheese
• 2 cups mozzarella cheese, shredded
• 3 cups marinara sauce
• 1 teaspoon nutmeg
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine ricotta, chopped spinach, egg, Parmesan, nutmeg, salt, and pepper. Mix until smooth.
3. Fill each cannelloni tube with the spinach-ricotta mixture using a piping bag or spoon.
4. Spread a layer of marinara sauce in a baking dish, then arrange the filled cannelloni in a single layer.
5. Pour the remaining marinara sauce over the cannelloni, ensuring they’re fully covered. Sprinkle with mozzarella and drizzle with olive oil.
6. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes until bubbly and golden.
7. Let cool slightly before serving.

Spinach and ricotta cannelloni is a dish that delivers comfort and joy with every bite. The creamy filling pairs beautifully with the robust tomato sauce, while the baked pasta creates a warm, satisfying meal. It’s a timeless recipe perfect for chilly winter evenings.

Lemon and Herb Risotto

Lemon and herb risotto offers a fresh and vibrant taste even in the coldest month of January. This Italian classic is creamy, tangy, and aromatic, with a touch of citrus to brighten your palate. Ideal as a main course or side dish, this risotto is both elegant and comforting.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups vegetable broth, warmed
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 tablespoon butter
• ½ cup dry white wine
• Juice and zest of 1 lemon
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste

Instructions:

1. Heat olive oil and butter in a large pan over medium heat. Sauté the onion until translucent, about 3 minutes.
2. Add Arborio rice and cook for 2 minutes, stirring to coat the grains in oil.
3. Pour in the white wine, stirring until it’s absorbed.
4. Add the vegetable broth one ladle at a time, stirring continuously and allowing the liquid to absorb before adding more. Repeat for 20–25 minutes until rice is creamy and al dente.
5. Stir in the lemon juice, zest, Parmesan, parsley, and thyme. Season with salt and pepper.
6. Serve immediately, garnished with extra herbs if desired.

Lemon and herb risotto is a light yet satisfying meal, ideal for January’s post-holiday palate. The bright lemon flavor contrasts beautifully with the creamy rice, offering a dish that feels both luxurious and refreshing.

Mushroom and Truffle Oil Pasta

This mushroom and truffle oil pasta is a decadent Italian dish that brings earthy and rich flavors to your January table. The creamy mushroom sauce, enhanced with a touch of aromatic truffle oil, makes for an elegant yet simple meal. It’s perfect for a cozy dinner or even a romantic evening at home.

Ingredients:

• 12 oz (340 g) fettuccine or tagliatelle pasta
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 cups cremini or button mushrooms, thinly sliced
• 3 garlic cloves, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 1 tablespoon truffle oil
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions. Reserve ½ cup of pasta water and drain the rest.
2. In a large skillet, heat olive oil and butter over medium heat. Sauté mushrooms for 5–7 minutes until golden brown. Add garlic and cook for 1 minute.
3. Lower the heat and stir in the heavy cream. Simmer for 3 minutes.
4. Add the cooked pasta to the skillet, tossing to coat in the sauce. Stir in the Parmesan cheese and reserved pasta water as needed to adjust consistency.
5. Drizzle truffle oil over the pasta, season with salt and pepper, and toss again.
6. Serve immediately, garnished with fresh parsley.

This mushroom and truffle oil pasta combines luxurious flavors and textures. The earthy mushrooms complement the creaminess of the sauce, while the truffle oil adds an irresistible depth, making it a winter favorite that feels gourmet yet is easy to prepare.

Italian Lentil Stew

This Italian lentil stew is a wholesome and hearty dish perfect for warming up on a cold January day. Packed with protein-rich lentils, fresh vegetables, and fragrant Italian herbs, it’s a nutritious meal that feels comforting and filling. Enjoy it on its own or with crusty bread for a complete dinner.

Ingredients:

• 1 ½ cups dried lentils, rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 4 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 bay leaf
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions, celery, and carrots for 5–7 minutes until softened.
2. Add garlic and cook for 1 minute, then stir in oregano, basil, and bay leaf.
3. Add the lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30–35 minutes, stirring occasionally, until the lentils are tender.
4. Season with salt and pepper, remove the bay leaf, and garnish with fresh parsley before serving.

This Italian lentil stew is as comforting as it is healthy. The lentils provide a hearty texture, while the herbs and vegetables infuse the broth with rich, aromatic flavors. It’s the perfect way to enjoy a meat-free yet satisfying meal in the heart of winter.

Sicilian Orange and Fennel Salad

This Sicilian orange and fennel salad is a vibrant, refreshing dish that brings a burst of sunshine to gloomy January days. The combination of sweet oranges, crisp fennel, and peppery arugula, all dressed in a light citrus vinaigrette, highlights the fresh flavors of southern Italy.

Ingredients:

• 3 oranges (2 for segments, 1 for juice)
• 1 large fennel bulb, thinly sliced
• 4 cups arugula or mixed greens
• ¼ cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• Salt and black pepper to taste
• ¼ cup toasted almonds or pistachios (optional)

Instructions:

1. Peel and segment two oranges, removing any membranes. Squeeze the juice from the third orange into a small bowl.
2. In the same bowl, whisk the orange juice with olive oil, white wine vinegar, salt, and pepper to create the dressing.
3. Arrange the arugula, fennel, and red onion on a large platter. Top with the orange segments.
4. Drizzle the dressing over the salad and toss gently. Sprinkle with toasted almonds or pistachios if desired.
5. Serve immediately as a starter or side dish.

This Sicilian orange and fennel salad is a light and refreshing way to enjoy seasonal ingredients. The sweetness of the oranges contrasts beautifully with the crisp fennel and zesty dressing, making it a delightful addition to any January meal.

Pasta alla Norma

Pasta alla Norma is a beloved Italian dish from Sicily, known for its simple yet bold flavors. It combines tender eggplant, savory tomato sauce, and a sprinkle of salty ricotta salata for a truly satisfying meal. Perfect for chilly January nights, this dish is hearty, comforting, and bursting with Mediterranean flavors.

Ingredients:

• 12 oz (340 g) pasta (rigatoni or penne works best)
• 2 medium eggplants, cut into cubes
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• ¼ cup ricotta salata cheese, crumbled
• Fresh basil leaves, torn (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add eggplant cubes and cook, stirring occasionally, for 10–12 minutes until golden and soft.
2. In a separate pan, heat olive oil and sauté garlic for 1–2 minutes until fragrant. Add crushed tomatoes, oregano, basil, and red pepper flakes. Simmer for 10 minutes, allowing the sauce to thicken.
3. Meanwhile, cook pasta according to package directions, reserving 1 cup of pasta water.
4. Combine the cooked pasta with the tomato sauce, adding pasta water to adjust the sauce’s consistency. Stir in the cooked eggplant and toss everything together.
5. Serve hot, garnished with crumbled ricotta salata and fresh basil.

Pasta alla Norma is a dish that exudes the warmth and depth of Sicilian cooking. The eggplant adds a rich, creamy texture, while the tangy tomato sauce provides balance and flavor. The ricotta salata brings a salty finish, making it a perfect meal for January’s colder days.

Cacciatore Chicken (Pollo alla Cacciatora)

Pollo alla Cacciatora, or Chicken Cacciatore, is a rustic Italian dish with tender chicken simmered in a savory tomato-based sauce with herbs, olives, and red wine. This hearty dish is filled with complex flavors, making it a comforting choice for cold January evenings. It’s best served with crusty bread or over pasta to soak up the delicious sauce.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, minced
• 1 bell pepper, sliced
• 1 can (14 oz) diced tomatoes
• ½ cup dry red wine
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon capers (optional)
• ¼ cup black olives, pitted and sliced
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper, and brown them on both sides, about 5 minutes per side. Remove and set aside.
2. In the same skillet, add onion, garlic, and bell pepper. Sauté for 5 minutes until softened.
3. Add the wine, scraping up any browned bits from the bottom of the pan. Stir in the diced tomatoes, rosemary, thyme, olives, and capers (if using).
4. Return the chicken thighs to the skillet and simmer, uncovered, for 30–35 minutes, or until the chicken is cooked through and the sauce thickens.
5. Serve hot, garnished with fresh parsley, and pair with a side of pasta or rustic bread.

Chicken Cacciatore is an ideal winter dish with its rich, savory sauce and tender chicken. The wine and herbs bring out deep, earthy flavors, while the olives and capers add a Mediterranean twist. This dish is both hearty and comforting, making it a perfect choice for January dinners.

Gnocchi with Sage Butter Sauce

Gnocchi with sage butter sauce is a simple yet luxurious Italian dish that is perfect for the colder months. The pillowy gnocchi pairs beautifully with the fragrant, nutty brown butter and crispy sage, creating a warm and satisfying meal. It’s a wonderful comfort dish for cozy January nights.

Ingredients:

• 1 lb (450 g) fresh or store-bought potato gnocchi
• 4 tablespoons unsalted butter
• 12 fresh sage leaves
• 1 teaspoon garlic, minced
• ¼ cup grated Parmesan cheese
• Salt and black pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, typically until they float to the surface (about 2–3 minutes).
2. While the gnocchi cooks, melt butter in a large skillet over medium heat. Add sage leaves and cook for 1–2 minutes until they crisp up and the butter begins to brown.
3. Add the minced garlic to the pan and cook for another 30 seconds until fragrant.
4. Once the gnocchi is cooked, use a slotted spoon to transfer it directly into the sage butter sauce. Toss gently to coat.
5. Season with salt and pepper, then sprinkle with grated Parmesan before serving.

Gnocchi with sage butter sauce is the epitome of comfort food. The tender gnocchi, bathed in the rich, nutty brown butter, is complemented by the fragrant crisp sage and salty Parmesan. This dish offers a perfect balance of simplicity and flavor, making it an excellent choice for a January dinner.

Risotto al Limone e Asparagi

Risotto al Limone e Asparagi (Lemon and Asparagus Risotto) is a fresh and light Italian dish that combines the creamy richness of risotto with the vibrant flavors of lemon and seasonal asparagus. This dish is perfect for the cooler days of January when you’re craving something both hearty and refreshing.

Ingredients:

• 1 ½ cups Arborio rice
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ cup dry white wine
• 4 cups vegetable broth, kept warm
• Juice and zest of 1 lemon
• ¼ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add onion and garlic, cooking for 3–4 minutes until softened.
2. Add Arborio rice and stir for 2 minutes, ensuring the rice is coated with oil.
3. Pour in the white wine and stir until it’s absorbed by the rice.
4. Gradually add warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to absorb before adding more. Continue this process for about 18–20 minutes, until the rice is tender and creamy.
5. Meanwhile, blanch the asparagus pieces in boiling water for 2 minutes until just tender, then drain.
6. Once the rice is cooked, stir in the asparagus, lemon juice, zest, Parmesan, and butter. Season with salt and pepper.
7. Serve hot, garnished with fresh parsley.

Risotto al Limone e Asparagi is a vibrant dish that brings the bright flavors of lemon and the earthy, tender asparagus together with the creamy texture of risotto. This dish is light yet satisfying, making it a great winter comfort food that feels both refreshing and indulgent.

Frittata di Cipolle e Patate

Frittata di Cipolle e Patate (Onion and Potato Frittata) is a classic Italian dish that’s both comforting and easy to prepare. Made with fluffy eggs, tender potatoes, and caramelized onions, this frittata is perfect for a hearty breakfast, brunch, or even a light dinner. It’s an ideal meal to enjoy during the chilly days of January.

Ingredients:

• 4 medium potatoes, peeled and thinly sliced
• 1 large onion, thinly sliced
• 6 large eggs
• 2 tablespoons olive oil
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and cook for 10–12 minutes, flipping occasionally, until they are golden and tender. Remove and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil. Sauté the onions over medium heat for 8–10 minutes until softened and caramelized.
3. In a bowl, whisk together eggs, Parmesan, salt, and pepper. Add the cooked potatoes and onions to the egg mixture, stirring gently to combine.
4. Pour the egg mixture back into the skillet, cooking on low heat for 5–7 minutes until the edges start to set.
5. Preheat the oven broiler to high. Place the skillet under the broiler for 2–3 minutes until the top is golden and fully set.
6. Let the frittata cool for a minute before slicing and serving. Garnish with fresh parsley.

Frittata di Cipolle e Patate is a comforting dish that combines the savory flavors of caramelized onions and tender potatoes with the rich, creamy texture of eggs. It’s an easy-to-make yet satisfying meal, perfect for a warm and hearty meal during the colder January days.

Tiramisu

Tiramisu is one of Italy’s most beloved desserts, and for good reason. Its layers of coffee-soaked ladyfingers, rich mascarpone cream, and dusting of cocoa powder make for a decadent and irresistible treat. Tiramisu is a perfect indulgence for January when you’re craving something both sweet and comforting to round off a meal.

Ingredients:

• 6 large egg yolks
• ½ cup granulated sugar
• 1 cup mascarpone cheese
• 1 cup heavy cream
• 2 cups strong brewed coffee, cooled
• 1 package ladyfingers (about 24)
• 2 tablespoons coffee liqueur (optional)
• Unsweetened cocoa powder (for dusting)

Instructions:

1. In a medium bowl, whisk the egg yolks and sugar together until light and fluffy.
2. Add the mascarpone cheese and mix until smooth.
3. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the mascarpone mixture, ensuring it’s well combined.
4. In a shallow dish, combine the brewed coffee and coffee liqueur (if using). Quickly dip each ladyfinger into the coffee, ensuring they’re soaked but not too soggy.
5. Arrange a layer of dipped ladyfingers in the bottom of a 9×13-inch dish. Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of coffee-soaked ladyfingers and the remaining mascarpone mixture.
6. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
7. Before serving, dust with unsweetened cocoa powder and serve chilled.

Tiramisu is the ultimate indulgent dessert, with its combination of rich, creamy textures and bold coffee flavor. It’s an excellent way to end a hearty Italian meal, and its timeless appeal makes it perfect for any occasion in January when you’re craving something sweet yet sophisticated.

Zuppa Toscana

Zuppa Toscana is a hearty, comforting Tuscan soup that’s perfect for the cold days of January. This flavorful soup features a rich broth with tender potatoes, savory sausage, and fresh kale. It’s a filling and warming dish that’s sure to please a crowd, making it an ideal choice for cozy dinners.

Ingredients:

• 1 lb (450 g) Italian sausage (spicy or mild, as preferred)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 4 medium potatoes, thinly sliced
• 4 cups chicken broth
• 2 cups kale, chopped
• 1 cup heavy cream
• Salt and black pepper to taste
• Red pepper flakes (optional)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks. Remove and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes.
3. Add the sliced potatoes and chicken broth. Bring to a simmer and cook for 15–20 minutes until the potatoes are tender.
4. Add the cooked sausage back into the pot along with the kale. Stir and simmer for an additional 5 minutes.
5. Pour in the heavy cream and season with salt, pepper, and red pepper flakes if desired. Stir to combine and heat through.
6. Serve hot, garnished with a sprinkle of Parmesan if desired.

Zuppa Toscana is a rich, hearty soup that combines the creaminess of the broth with the spicy sausage and earthy kale. The potatoes add a nice texture, making this soup not only flavorful but also filling enough to stand alone as a main course. It’s the perfect meal to enjoy during the cold winter months.

Osso Buco

Osso Buco is a traditional Italian braised veal dish from Milan, known for its tender meat and flavorful, aromatic sauce. The slow cooking process ensures that the veal becomes melt-in-your-mouth tender, while the gremolata topping adds a zesty contrast to the rich flavors. It’s the ideal dish to serve on special occasions or during the colder months of January.

Ingredients:

• 4 veal shanks (about 1 ½ inches thick)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 1 bay leaf
• 1 teaspoon dried thyme
• Salt and black pepper to taste

For the Gremolata:

• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• 1 garlic clove, minced

Instructions:

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the veal shanks on all sides, about 8–10 minutes. Remove and set aside.
2. In the same pot, add onion, carrots, celery, and garlic. Cook for 5–7 minutes until softened.
3. Add the white wine and cook for 2–3 minutes, scraping up any browned bits from the bottom of the pot.
4. Stir in the beef broth, diced tomatoes, bay leaf, and thyme. Season with salt and pepper. Return the veal shanks to the pot.
5. Cover and braise in the oven at 350°F (175°C) for 2 ½ to 3 hours, until the meat is fork-tender and falling off the bone.
6. While the veal cooks, prepare the gremolata by mixing lemon zest, parsley, and minced garlic in a small bowl.
7. Serve the veal shanks with the sauce, garnished with the gremolata.

Osso Buco is a luxurious, slow-cooked dish that is deeply satisfying. The combination of the tender veal, rich sauce, and fresh gremolata makes it a perfect winter dish that’s full of flavor and tradition. It’s ideal for special occasions or when you want to treat yourself to an unforgettable meal.

Farinata di Ceci

Farinata di Ceci, also known as chickpea flatbread, is a simple yet delicious savory dish from Genoa, Italy. Made with just a few ingredients, it’s a naturally gluten-free option that’s perfect for a light snack or appetizer. The crispy, golden crust and soft, slightly creamy interior make this dish incredibly satisfying. It’s a great choice for January when you’re looking for something both comforting and healthy.

Ingredients:

• 1 ½ cups chickpea flour
• 3 cups water
• 3 tablespoons olive oil, plus more for greasing
• 1 teaspoon salt
• ¼ teaspoon black pepper
• Fresh rosemary leaves, chopped (optional)

Instructions:

1. In a large bowl, whisk the chickpea flour with water until smooth. Let the mixture sit for at least 2 hours or overnight in the fridge.
2. Preheat your oven to 450°F (230°C). Grease a large baking sheet or a round pizza pan with olive oil.
3. Stir the salt and pepper into the chickpea flour mixture, then pour it into the prepared pan.
4. Drizzle the top with olive oil and sprinkle with chopped rosemary if using.
5. Bake for 25–30 minutes until the top is golden brown and crispy.
6. Let the farinata cool slightly before slicing and serving.

Farinata di Ceci is a savory, satisfying dish with a crisp, golden exterior and a soft, creamy interior. The chickpea flour provides a nutty flavor, while the rosemary adds an aromatic touch. It’s a simple yet flavorful option that makes a great appetizer or snack, perfect for a winter meal.

Note: More recipes​ are coming soon!