Farinata · Farinata di Ceci
Liguria · street · serves 4 · 720 min total · easy
Born when a Genoese galleon was caught in a storm and chickpea flour and olive oil were spilled into the deck — the sun baked it. Possibly true.
Ingredients
- 300 g chickpea flour
- 900 ml water
- 80 ml olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 sprig rosemary (optional)
Method
- Whisk chickpea flour into water in a bowl, no lumps. Skim any foam. Cover and rest 8–12 hours at room temperature.
- Stir in salt and half the olive oil.
- Pour the remaining oil into a wide low-sided pan (copper or heavy steel, 30 cm). Pour the batter on top — it should be 8 mm thick.
- Bake at the highest temperature your oven offers (best on a stone) until the surface is crackled and bronze, about 10 minutes.
- Cracked black pepper, rosemary if you like. Cut in irregular slabs. Eat with hands.