Farinata di ceci
Welcome to Genoa, the city of farinata! If you are passionate about gastronomy, you can not miss the opportunity to taste this traditional dish of Ligurian cuisine.
The farinata is a very simple but tasty dish that belongs to the popular tradition. Between legends and myth we have the first news from the end of the thirteenth century while the version of the "official" recipe dates back to a document of 1477.
The farinata is eaten warm, flavored with ground black pepper. There are several variations, especially in western Liguria, adding to the basic dough: rosemary, borage, artichokes, mushrooms, gorgonzola, spring onions and whitebait floured
Procedure:
Put the chickpea flour in a large bowl with a liter and three quarters of water and a good pinch of salt. Stir with a wooden spoon until you see no more traces of flour when you lift the dough. The mixture must be perfectly homogeneous.
Let it rest for more than an hour, stirring two or three times. Sprinkle well with oil a large pan with high edges at least three centimeters. Pour the mixture after removing the surface foam that has formed, stirring again. Add oil and continue to mix. Taking care that the liquid is evenly distributed throughout the pan, put in a preheated oven and cook at 250 degrees for 10 minutes, until it has a beautiful golden color. Serve immediately sprinkled with ground pepper. It is important that the level of the mixture is uniform in the pan to avoid thickening that would compromise the result. The heat of the wood-burning oven will be enough to quickly make the flour crunchy and golden, which, remember, can also be cooked in the gas oven or better electric at high temperature, obtaining discreet results.
La ricetta è tratta dal seguente link https://www.agriligurianet.it/
