FARINATA
Ingredients
300 g. chickpea flour, 1 litre of water, 1 glass extra virgin olive oil cultivar
Taggiasca, salt , pepper.
Preparation
mix the flour carefully in lukewarm water
using a whisk of wooden spoon and add a small amount of salt, the resulting
mixture should be quite liquid. Leave for 4-5 hours and then pour into a 50cm
baking tray with a rim no higher than 3cm into which has been poured a cup
of olive oil; using a spoon ensure that the mixture is spread evenly. Bake
for 10-15 min. in a hot oven and serve immediately.
Wine suggested: vermentino
According to local legend, farinata is a truly ancient dish, perhaps even Roman, which come about thanks to the improvisation of some soldiers under siege who used their shields to cook a mixture of crushed chickpeas, water and olive oil. In west Liguria, the local recipe adds finely sliced spring onions.
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