Only water and chick peas are needed to make this slightly bitter renowned Ligurian speciality which is ideal for whetting the appetite.
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INGREDIENTS |
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Chick pea flour |
250 |
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g |
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Extra virgin olive oil |
4 |
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spoons |
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Water |
1 |
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l |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Place the chick pea flour in a bowl and dilute with the water. Mix well using a whisk, add salt and pepper to taste and leave to rest for 12 hours. |
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| 2. |
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After it has rested, remove any foam from the surface using a slotted spoon. Remix carefully and pour into a low, wide tin that has been thoroughly oiled. |
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| 3. |
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Use a wooden spoon to distribute the mixture and spread it out so that it adheres to the bottom of the tin and absorbs the oil. |
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| 4. |
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Bake in a preheated oven at 200° for about 20 minutes, until the surface of the mixture is golden. |
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| 5. |
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Remove from the oven and sprinkle with salt and pepper to taste. Serve the farinata tepid, cut into pieces. |
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CHEF'S NOTE |
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In the area of Savona, in addition to salt and pepper, farinata is also sprinkled with rosemary, and with very finely chopped onions in other areas of Liguria. |
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Vermentino or another typically Ligurian dry white wine such as Pigato. The fruity, slightly almondy flavour is ideal for fish and vegetable specialities. |
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