Chickpea flour: or chickpea flour, water, salt and oil. In just a few simple ingredients, Indeed so poor, that put together create a dish, with small variations, runs through the whole of Italy, from Liguria where is called chickpea flour or fagg, via Tuscany that calls Cecina or cake, up to land in Sardinia where between Alghero and Sassari, called fainè. And I can not mention the Panelle CHICKPEAS, they are fried in oil instead of baked. You will also find the VIDEO RECIPE OF Panelle on my YouTube channel. Indeed, have a look at all my RECIPES WITH CHICKPEAS to find something tasty.
The farinata is a democratic food, easy to do, which is preserved for a long time and filled just as long. Basic ingredients, who are those ligures, that create a kind of Quiche low and sometimes scented with Rosemary, regional variations have been added with black pepper, anchovies and onions. The version that I propose is the original ligure, that is almost identical to the Cecina I ate a few weeks ago in Pistoia. For a more gourmet version, also check out the OMELETTE VEGAN CHICK PEAS AND ONIONS, very delicious.
Make no mistake, and you will see that you will definitely enjoy. The only thing is that the porridge, to be flavorful and with the right consistency, needs a mixture of at least 12 hours of time stored, so take this into account if you decide to prepare it. It's nice to serve the dish with farinata already divided into slices and accompanied by cheeses, cold cuts, vegetables and a glass of bubbly for a rustic and casual drink with friends. You will have fun for sure. Have a good day!
DOSES FOR BAKING (TEXT) FROM 30-32 CM IN DIAMETER:
300 grams of flour
1 litre of cold water
150 ml extra virgin olive oil
Salt and pepper, to taste
Fresh Rosemary, to taste
Put in a large bowl the chickpea flour, pour flush with cold water, stirring with a whisk so it doesn't form lumps and get a smooth batter and thick and then, they add water, the mixture is very smooth, practically liquid. Season with salt, pepper to taste and cover with plastic wrap.
Let it sit for at least 12 hours: I suggest you prepare it in the afternoon if you want to eat it the next day for lunch, so it can stand overnight. The rest is essential both for the taste for both consistency. Skim any surface every now and then during rest.
Preheat oven to 220 degrees static.
After 12 hours, Add oil stirring constantly with a whisk for a few minutes to mix the oil into the mixture (of course oil and liquid are separated quickly, so try to emulsify fats as much as possible), then pour the mixture into the text, It must be large enough to make the porridge is quite low. Bake immediately for 15 minutes. I serve warm or hot porridge, and dusted with powdered surface with Fleur de Sel, ground black pepper and a bit of Rosemary. Bon appétit!