Farinata

Ingredients

• 120 g chickpea flour

• 360 g water

• 3 g rosemary

• 3 g salt

• 50 ml olive oil

Directions

This recipe’s quantities are calculated for a cast iron skillet with an inner diameter of approximately 22 cm. Note that the thickness of the farinata is crucial for the recipe. For different size pans, adjust the recipe accordingly.

Mix chickpea flour with water, rosmary, salt and let soak for at least 4 hours, ideally 8. There is no problem with soaking for too long, so you can leave this overnight.

Preheat oven at 250 degrees with a cast iron or carbon steel pan inside. When oven is heated, remove the pan from the oven and add in olive oil. Put the pan back in the oven for 1 minute, allowing the oil to heat up. Take the pan out again, and gently pour in the batter. Place the pan back in the oven on the top rack.

When the top of the farinata starts to be become golden (about 10 minutes), remove from the oven. Let cool for 10 minutes, then serve immediately.

The key to the recipe is the fast cooking over high heat. The result should be a think cake where the outside is crispy and the inside is soft and slightly creamy. I prefer to serve this with thinly sliced tomatoes with some salt and pepper.