Italian cuisine · Vegetable Dishes

Farinata di Ceci

Wafer-thin flatbread made from chickpea flour and olive oil, baked crisp at high heat and sprinkled with rosemary.

Ingredients · for 4 servings

• 150 g chickpea flour
• 450 ml water
• 6 tbsp olive oil
• 2 sprigs rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Sift the chickpea flour into a bowl and slowly whisk in the water until a smooth, thin batter without lumps forms.
2. Let the batter rest covered at room temperature for at least 4 hours, preferably overnight, then skim off the foam that forms with a spoon.
3. Preheat the oven with a flat baking pan or 30 cm pizza pan to 250°C top/bottom heat, so the pan gets really hot.
4. Stir salt and 4 tbsp olive oil into the batter, swirl the hot pan with the remaining oil and pour in the batter about 5 mm deep.
5. Sprinkle with the picked rosemary needles and bake for 20-25 min, until the surface is golden-brown speckled and the edge is crisp.
6. Sprinkle with plenty of freshly ground pepper, break into irregular pieces and eat immediately, hot, out of hand.