We prepare a new version of this dish so popular in times of scarcity, accompanying it with tomato, melon and raw onion and a stir-fry of garlic, bacon and paprika
Farinetas Recipe
In every corner of the world, it was discovered that cereal and legume flour, indigestible when raw, could become a nutritious and accessible food source when soaked and subjected to long cooking. This is why all culinary cultures have some type of porridge or mush. This resource was one of the most utilized in times of scarcity, as it only requires flour and water to make and is very filling. That’s why farinetas in Aragon, gachamigas in southeastern Spain, gachas de almorta, and poleás are preparations associated with the rural world and years of famine.
That said, it’s always good to remember where we come from and to know what nourished those who preceded us. My grandmother fondly recalled those farinetas, which she occasionally made with a bit of milk and sugar in her later years. And today, I find myself contemplating how this preparation can fit into my menu. In summary, a farineta is a dense cream made from flour, cooked for a long time. It could be compared to a béchamel, except it is made exclusively with water and with a higher flour-to-water ratio.
The simplest version of farinetas consists solely of oil or lard, flour, water, and salt. Sometimes, if there was enough wheat, fried bread croutons were added on top. However, when discussing this dish, men and women from Belchite and Letux, towns in the province of Zaragoza, told me that on the best days, they finished them with chichorras – the crispy bits left after melting and filtering pork fat – and added some garlic or a bit of paprika. In wealthier households, sugar was added.
This recipe builds upon the same base but incorporates a few elements to make it more interesting. Since they remind me of migas – different ways to solve the same problem – I will serve them with melon, sweet onion, and raw tomato to lighten the bites; on top, a sauté of garlic, pancetta, and paprika. The texture and way of serving them may remind you of polenta, so they can be used similarly: topped with some vegetables or a meat or mushroom stew.
Difficulty: Medium, as you need to stir the pot a lot.
Ingredients
- 4 tablespoons wheat flour
- 2 tablespoons corn flour
- 150 g pancetta
- 5 garlic cloves
- Salt
- Oil
- 1 liter of water
- Paprika
- Melon, sweet onion, and tomato for garnish
Instructions
- In a pot, fry the pancetta in small pieces. Remove it and brown the garlic, then add a teaspoon of paprika off the heat.
- Remove the oil and garlic from the pot, and add the flours. Mix well and gradually incorporate water while stirring with a wooden spoon.
- Add salt and continue stirring, adding water slowly. Cook for about 20 to 30 minutes until the texture is dense but scoopable, and the mixture no longer tastes like raw flour. Adjust the salt to taste.
- Chop the sweet onion, tomato, and cut the melon.
- Serve in a dish with the sauté of garlic and pancetta on top, and the garnishes on the side.
Enjoy your farinetas!