farinata di ceci

Farinata di ceci is a beloved, traditional dish from Liguria that impresses with its simplicity and fantastic flavour. Made with water and chickpea flour, it's naturally gluten-free and rich in protein. The golden surface and crispy edges make it irresistible, and it can easily be varied with toppings like onion or sun-dried tomatoes. A classic dish with roots in simple farmhouse cooking, perfect as a starter, side or lighter meal!

Ingredients:

• 150 g da Carla kikärtsmjöl
• 4 dl water
• 2.5 msk extra virgin olive oil (for the batter) + a little extra for the pan
• 1/2 teaspoon salt
• Rosemary

Method

• Pour the chickpea flour into a bowl. Add a little water at a time and whisk thoroughly to avoid lumps. Keep adding water and whisking until the batter is smooth and lump-free.
• Cover the bowl and let the batter rest for at least 2 hours. Traditionally the batter is left to rest overnight, but 2 hours is plenty.
• Place a cast iron pan (about 28 cm) in the oven and heat it while preheating the oven to 250 °C.
• Once the batter has finished resting, stir in the olive oil and salt. Mix thoroughly until everything is evenly combined.
• Take the hot cast iron pan out of the oven and pour in a little olive oil so the base is covered. Pour in the batter. For a thick farinata, use all the batter. For a thinner, crispier version, divide the batter and bake in two batches. Sprinkle over rosemary.
• Tip: Feel free to add thin slices of onion or sun-dried tomatoes on top of the batter before baking for variation.
• Bake in the middle of the oven at 250 °C for about 12 minutes until the edges start to colour. Then lower the temperature to 200 °C and bake for a further 10–15 minutes or until the surface is golden.
• Let the farinata cool for a few minutes before cutting it into pieces. It's fantastic to eat warm and freshly baked.