Ligurian Soft Chickpea Focaccia with Onion and Rosemary

Farinata

Preparation info

  • 8 to 10

    Appetizer Portions
    • Difficulty

      Easy

Appears in

Marcella Cucina

By Marcella Hazan

Published 1997

  • About

When I am on the road in Italy, if no other indication were available, I could probably tell where I was by the local attitude to beans. If the overruling passion is for the cranberry bean to the exclusion of every other legume, I am in the northeast. If cannellini are the principal object of affection, it is Tuscany. If it is chickpeas that clamor for attention, I could be in various places, in the south, in Sicily, but my first guess would be Liguria, the Italian Riviera.

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