Farinata (8)

Put in a bowl the flour with approximately 175 Cl of water and 2 good grips salt, and mix well: when picking up the wooden spoon, there will be no more traces of the compound above, the latter will have hired the right liquidity.

Let it rest for 30 minutes and then pass the sieve to remove any lumps of flour.

Sprinkle well with oil a baking dish approximately 50 cm in diameter with the edges at least 3 cm high and pour in the liquid mixture, stirring well to mix oil.

Bake in hot oven (250 degrees), making sure that the liquid is evenly distributed across the Pan, for about 10 minutes.

During cooking you can pour a little oil on the drier parts.

Ideally, of course, the wood-fired oven, but also a good gas oven gives excellent results.

Serve freshly baked.

According to legend, during a long siege, the soldiers would use their shields to flame Broil chickpeas that had, frantumandoli and impastandoli with oil and water: this would be the origin of this popular dish.