Italian 

Farinata di Ceci

 

Ingredients

900ml water

300g chickpea flour

extra virgin olive oil

Salt and Pepper to taste

 

   

Method

Put the chickpea flour and water in a bowl and mix well, making sure there are no lumps in the mixture.

Cover it with a lid and let it rest overnight (or at least 10 hours). It doesn't need to be refrigerated.

The following day remove the foam from the top with a slotted spoon and then mix well.

Add salt (1 to 2 tsp, to taste but it depends on the flavour of your chickpea flour, so make sure to taste your mix before adding the salt) and the extra virgin olive oil. Mix well.

Grease the oven proof pan with some more extra virgin olive oil and pour in the chickpea mixture (it has to be approximately 1 cm thick).

Bake in a pre heated oven at 220ºC/430ºF for 30 minutes or until golden. Then turn your oven to grill and cook it for a few extra minutes until the farinata turns golden brown.

When ready, sprinkle it with some salt and pepper, cut it and serve it warm.

Source: Theo Randall Good Food website?

 
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