When you first make farinata you will be more than a little alarmed at quite how liquid the batter seems to be. Fear not, it will pull together quite magically into a smooth pancake as it bakes. This is the cheapest of foods - just finely ground chickpeas, water, oil, salt and pepper - and yet it manages to be utterly moreish. Farinata is wonderful with stracchino cheese, or with salame, or just by itself -but it’s always best served warm from the oven.
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