Farinata

In a large bowl, start by carefully mixing the flour with water, adding the water gradually, little by little, to avoid the formation of unpleasant lumps. Use a whisk to achieve a smooth and fine composition. Once you have obtained a uniform paste, add salt to taste. It is important not to overdo the salt, as you can adjust the flavor at the end, but a pinch would be a good start. Cover the bowl with a lid or plastic wrap and let the mixture sit at room temperature for at least four hours, but ideally, you should let it ferment overnight. During this period, you will notice a fine foam forming on the surface, which should be removed with a sieve. Stir the mixture occasionally to ensure a uniform texture.

After the resting time, prepare a baking tray large enough, with a diameter of about 35 cm. Pour a quarter or half of the amount of oil into the tray, ensuring that it helps with the even frying of the preparation. In the flour and water mixture, add the remaining oil and mix carefully. It is essential that the oil is well incorporated to achieve a crispy texture. Then pour the mixture into the tray, being careful that the thickness does not exceed 1-1.5 cm. The thinner it is, the better the preparation will turn out.

Preheat the oven to a temperature between 200 and 220 degrees Celsius and place the tray inside. Bake until the mixture becomes firm and takes on a golden color, which should take about 20-30 minutes. If you want the surface to be crispier and have a delicious texture, activate the grill function of the oven and let the preparation brown for 10-15 minutes. This way, you will achieve a final result with a perfect crust that will delight any meal. Enjoy this delicious recipe alongside various sauces or salads, adding a fresh and flavorful note to your meal!

 Ingredients: water 900 ml. chickpea flour 300 g. salt 1/2 cup olive oil (100-120 ml.) rosemary pepper

 Tags:  flour oil olives gluten-free recipes lactose-free recipes vegetarian recipes