By Antonio Carluccio and Priscilla Carluccio
Published 1997
The bread is made as follows: mix 1 part fine chickpea flour with 4 parts lukewarm water and a pinch of salt to make a very thin batter and leave to rest for about an hour. Sprinkle a baking tray with some very good extra-virgin olive oil and then pour in the mixture until it is about 2 cm (¾ inch) in depth. Stir the mixture in the tray to distribute the oil evenly and bake in an oven preheated to 230°C/450°F/gas 8, until golden brown. Farinata has to be eaten hot, cut into small squares and dusted with freshly ground black pepper.
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