Recipe by: Magdalena Sanguinetti

Source: Family Recipe

Serves: 10

Ingredients

  • 300 g chickpea flour
  • 600 ml water
  • 40 ml olive oil
  • Vegetable oil to line a baking pan
  • Salt, to taste
  • White pepper, to taste

Instructions

  • In a bowl and using a whisker, mix the chickpea flour and the water slowly to avoid lumps.
  • Let it rest covered for at least 4 hours in the fridge.
  • Preheat oven to 250 C/480 F.
  • Oil a 30 cm x 40 cm baking pan.
  • Add 40 ml olive oil to the chickpea flour mix. Add salt. Mix well with a whisker. Pass the liquid through a strainer to remove any lumps or foam.
  • Bake for approximately 10-12 minutes, or until golden brown.
  • Cut and serve when warm, with white pepper (to taste).

Download PDF version here: italian-farinata-magdalena-sanguinetti

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