Christina Pirello

Farinata

Cecina

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Preparation info
  • Makes

    2-4

    servings
    • Difficulty

      Easy

Appears in
The Macroterranean Way: Back to the Cutting Board
The Macroterranean Way

By Christina Pirello

Published 2021

  • About

This amazingly simple and naturally gluten-free recipe is from la cucina povera, the food of the poor. Made simply from chickpea flour and seasonings, it’s high in protein and deeply satisfying with a crisp exterior and a creamy, richly flavored inside.

Ingredients

  • 1½ cups chickpea flour
  • 2 cups lukewarm water
  • 1½ teaspoons<

Method

Combine chickpea flour and water in a bowl; whisk briskly until batter is smooth (this takes a bit of effort). Cover bowl with a towel or plate and let stand at room temperature for 2 hours. If a foam forms, skim as much as possible from top of batter without taking too much of the mixture. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.

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