Farinata di ceci
- Water 900 ml
- Chickpea flour 300g
- Extra virgin olive oil 50 g
- 10 g salt
To prepare Farinata, put in a bowl the chickpea flour and created the classic form of a fountain; then pour in the middle, a bit 'at a time, water. Mix everything well, being careful not to form lumps, until the mixture is liquid and homogenous. Cover with plastic wrap and let rest the mixture out of the fridge from 4-5 hours up to 10 hours, mixing occasionally. After this time, you will notice the foam on the surface: remove it with a slotted spoon and stir.
Add to mixture 50 g. of oil and salt and mix again.
Grease 3 baking trays of 32 cm in diameter with the remaining amount of oil (the tradition provides for copper or aluminum pans, but you can also use a simple non-stick pan), and with a ladle put the mixture of chickpeas. Equalize the thickness with the aid of a fork to ensure an homogeneous cooking, then bake in oven preheated to 250° and cook in the lower part of the furnace, in contact with the bottom, for the first 10 minutes. If the oven used is ventilated hold it only 7-8 minutes at a temperature of 220° and then proceed normally. After this time, move the pan on top of the oven and cook for another 10-15 minutes depending on your oven, until the porridge does not result in a nice golden brown colour. Add pepper if needed.
Recipe courtesy of Istituto Migliorini Finale Ligure.