Ligurian farinata

This is the traditional recipe for Ligurian farinata, as prepared by Alessandra Pierini and François-Régis Gaudry (you can watch the preparation of the recipe in their YouTube video).

Serves 4:
30 cm round, anti-stick baking tray
125 g chickpea flour
1/2 l water
45 g EVO olive oil
5 g salt
pepper for tasting

Time: 30 minutes + 3 hours resting

Let’s cook!

Pour the flour into a bowl.
Add water a little at a time, stirring with a whisk to prevent lumps from forming.
Add the salt last and stir: the mixture should be very liquid.
Let it rest for 3 hours: this will allow the flour to fully absorb the water.

After the 3 hours have passed, remove any foam that may have formed on the surface.
Turn the oven on to full blast (in my case 250 degrees).
Add the oil to the mixture and mix well.

Grease the round baking pan then, pour the mixture inside.
Bake the farinata in the oven for about 15 minutes: its surface should turn nice and golden (so, if necessary, bake a few more minutes).

Serve hot with a generous sprinkling of pepper and, if you like, add chopped fresh herbs (fresh rosemary, thyme, etc.).

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