Farinata

Method

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1. Whisk the chickpea flour into the water gradually, breaking up every lump, until smooth.

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2. Cover and leave at room temperature 4 hours, or refrigerate overnight.

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3. Skim off and discard the grey foam that has risen to the surface.

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4. Stir in the salt and the 6 tbsp olive oil. The batter should be thin, like single cream.

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5. Put a wide shallow metal or copper pan in the oven and heat it to 250C fan / 270C / gas 10 for 15 minutes.

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6. Take the hot pan out, add the remaining oil, swirl it, and pour in the batter to a depth of about 6 mm. It should hiss.

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7. Bake 15 minutes, until the top is blistered and browned in patches and the edges pull away.

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8. Grind the pepper over, scatter the rosemary if using, and cut into wedges. Eat hot.

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Chef’s Tips

• Four hours minimum on the batter, and skim the foam.
• Heat the pan empty first. The batter must hiss when it hits.
• Thin — 6 mm. A thick farinata is a different and worse thing.

Pairing Suggestions

• Black pepper
• A cold white
• Focaccia alongside

Storage & Reheating

Best within the hour. Re-crisp leftovers in a hot dry pan.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.