Farinata di Ceci
Simple and mouth-watering, Farinata or Cecina as it is also called, is one of those recipes that can be served at any time of the day, as a main meal or as a snack with cold cuts, cheese and olives! Here is the traditional recipe for making an authentic Italian Farinata.
- 300g/2 cup chickpea flour
- 900ml/31 oz water
- Extra virgin olive oil
- Salt & pepper
Pour the water (room temperature) into a bowl and then sprinkle in the chickpea flour and salt stirring all the time to prevent lumps from forming. Let stand, covered, at least 2 hours or even over night. Then remove any froth that has formed on the surface and give it another good mix before adding some extra virgin olive oil.
Pour olive oil into well-seasoned large cast iron skillet or frying pan and swirl to fully coat bottom in an even layer. Stir batter to mix well, then pour into skillet. Stir gently to swirl batter around the base of the pan. Season all over with black pepper.
Put in the oven at 260C/500F for 25-30 minutes until golden brown all over and the edges are crisp and come away from the sides of the pan. Let farinata cool slightly until set and cut into wedges. Eat warm or at room temperature.