Farinata (Chickpea flat bread)

Farinata of chickpea is a thin pie simply prepared with flour of chickpea, water, extra virgin olive oil, rosemary, salt and black pepper, its preparation and cooking is simple and fast. This is an Italian recipe traditional of Liguria, in particular of Genova, Savona and La Spezia. It can be used instead of bread but also as a main course indeed there are different types of Farinata: farinata with Stracchino that is a soft fresh cheese produced in Lombardy, farinata with sausage or farinata with artichokes. I ate farinata for the first time in La Spezia during my summer holyday last year and now that is summer I decide to try to prepare it at home. The preparation is simple and fast and the result is delicious.

INGREDIENTS (for 6 – 8 people):
500 g of chickpea flour
1,5 L of water
5 Tablespoons of extra virgin olive oil
1 branch of rosemary
Salt
Black pepper

PREPARATION TIME: 1 hour and 15 minutes

COOKING TIME: 30 minutes

WINE: Golfo del Tigullio Bianco DOC (White Wine)

PREPARATION
Place the chickpea flour in a bowl, add little by little the water and stir in order to not make lumps.



Add the rosemary, some salt and the extra virgin olive oil,





mix all together and let the mixture stand for 1 hour. Preheat the oven to 200°C. Then cover the bottom of a large baking pan with a sheet of baking paper. Pour on it the mixture of chickpea making a thin layer of 1 cm of thickness



and bake in the oven for about 30 minutes or until the surface of Farinata becomes slightly golden.



Serve it hot accompanied with some slices of ham and some salad.
This is the result:



BUON APPETITO!