Farinata
A savory and custardy chickpea pancake
Ingredients
- 150 grams Chickpea flour
- 400 ml Water
- 1 teaspoon Diamond Crystal kosher salt For table salt, use half as much by volume
- 60 ml Extra-virgin olive oil
- Freshly ground black pepper Optional
- Picked rosemary leaves For sprinkling (optional)
Instructions
- Mix chickpea flour with water and rest it for almost 3 hours,
- Add salt and EVOO, and mix,
- Place the mixture in a baking pan, previously oiled.
- Bake in a preheated oven at 485 F for 20 minutes.
- Once cooked, add black pepper (if you like).
Notes
In step 2, if you want you can add thinly sliced red onion or you can add rosemary. I usually prepare the two variants (one plain and one with onions), and then I cut them into squares (2'' x 2'') and arrange them on the dish in an alternating way. I leave the black pepper near the dish so if anyone wants, they can add it to their square.