Ligurian Farinata
Crisp-edged and creamy inside, this humble chickpea pancake is pure Ligurian comfort food.
Ingredients
- 200 g chickpea flour
- 600 ml cold water
- 60 ml extra-virgin olive oil
- 1 tsp sea salt
- Freshly ground black pepper
- 1 tbsp fresh rosemary, finely chopped, optional
Instructions
- Put the chickpea flour into a large bowl and gradually whisk in the water to make a smooth batter.
- Cover and leave to rest for at least 2 hours, preferably longer.
- Heat the oven to 240°C, fan 220°C, gas 9.
- Pour the olive oil into a large shallow metal baking tray and heat it in the oven for 5 minutes.
- Whisk the batter again and season with salt.
- Carefully pour it into the hot tray. It should form a thin layer.
- Scatter over rosemary and plenty of black pepper.
- Bake for 20–25 minutes until deeply golden and crisp around the edges.
- Cut into wedges and serve immediately.
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Nutrition
315
Calories
17G
Fat
2G
Saturates
5G
Sugars
630G
Salt
11G
Protein
29G
Carbs
5G
Fibre
ⓘ UK Government Reference Intakes (RIs).
