Farinata – chickpea panata
Instructions
15177 FARINATA INGREDIENTS for 4 PERSONS 250 g of flour, 1 liter cold water low, 6 tablespoons of olive oil, salt and pepper.
Time required: 5 hours approximately, of which 30 minutes to prepare and 30 for baking, 4 hours to rest the mixture.
Put the flour into a bowl with the salt and add the water gradually, stirring constantly with a wooden spoon.
Let stand at least 4 hours.
Remove with a skimmer that foam will be formed on the surface, then take a baking sheet (high or low depending on how you want it to become the farinata) and grease it with oil.
Pour the mixture of semi-liquid chickpea flour and water with a sieve and mix it to absorb the oil in the pan.
Heat oven to 230ø.
and cook for about half an hour until the porridge has browned.
Serve hot with powdered pepper pieces.
La farinata can be enriched with thin chopped onion on the surface or with rosemary leaves.
