Ligurian farinata
Instructions
Dilute the flour with water, oil and salt.
To avoid lumps, put the flour in a bowl and add the water gradually, stirring with a whisk.
Then, add the oil.
Very important: do sit for 4-5 hours, stirring occasionally, to ' dissolve ' fine flour and maybe do a little ferment the batter so that rises a bit when cooked.
The fire is hot, pour the batter to a thickness of 2-3 mm in a pan greased with oil and cook a few minutes.
Pepper well and serve hot.
Ingredients and dosing for 4 persons
- 100 cl of water
- 300 g of chickpea flour
- Salt
- Pepper
- 1 glass of olive oil