The Farinata Genovese prepared with chickpea flour, water, oil and salt is a traditional recipe from Liguria or more specifically from Genoa and it seems it was already known by the ancient Romans. So the recipe is at least 2000 years old!
Very nutritious and healthy it can be a good substitute for bread and it is gluten free.
This is a very simple recipe made with very few ingredients. Chop finely some rosemary mix it with a couple of tablespoons of olive oil and drizzle on top for an uplifting aromatic flavour.
Serve warm, on its own or with cheese and cured meat.
- Prep Time : 10 + resting time minutes
- Cook Time : 30 minutes
Put the chickpeas flour in a bowl and slowly add the water whilst stirring all the time. You need to make sure there are no lumps. Now cover the bowl with a plate or with a cloth and let it rest for a minimum of 3 hours or even better overnight outside the fridge.
Turn the oven on at its maximum temperature. My oven reaches 220 C (428 F). With a spoon remove the froth which will have collected at the top of the batter. Add 2 tbsp of olive oil, salt to taste and mix well.
Pour the remaining 2 tbsp of olive oil on a ovenproof non-stick pan (I have used a pan 12 inch- 30 cm diameter).
Pour the chickpea mixture on the pan and put it in the hot oven for about 30 minutes.
It needs to be nice and golden. After it is cooked if you like you can put it for a further 10 minutes under the grill mode. This will give it a more golden colour on top.
Grind some black pepper on it. You can serve it with chopped rosemary and olive oil, cheese and cured meat.
I am entering this to "Cooking with Herbs" hosted by Lavender and Lovage.