
Ingredients:
1 Cup of Chickpea Flour
1 Cup of Water, Room Temperature
Riserva Extra Virgin Olive Oil
Salt & pepper
Directions:
1. Place the chickpea flour in a bowl and gradually begin adding the water, whisking as you go.
2. Continue to whisk the mixture as you slowly add the rest of the water. Once all of the ingredients are combined, you should have a very liquid mix without any lumps.
3. Cover with plastic wrap and leave to rest at room temperature for a minimum of 2 hours (or up to overnight).
4. Once two hours have passed, preheat the oven to 482°F.
5. Remove the foam that will have formed on the top of the batter with a slotted spoon.
6. Add ½ a teaspoon of salt and 3 ¼ teaspoons of Riserva extra virgin olive oil.
7. Whisk well to combine, and remove the sediment which will have formed on the bottom of the bowl.
8. Pour a few tablespoons of extra virgin olive oil into a round baking tray with an 11-inch circumference. Spread the olive oil around the whole baking dish, coating it well. Please note: The baking dishes’ size is vital in the success of the dish! If you don’t have a dish of this exact size, use two smaller ones and divide the batter.
9. Pour the chickpea batter onto the dish, making sure it is less than half an inch thick.
10. To bake the farinata, place it first on the bottom rack of the oven for 10 minutes, to recreate the effect of a wood-fire oven. Once 10 minutes have passed, place the dish on a rack in the center of the oven. Bake for another 10 to 20 minutes. The farinata should be crisp, golden, and relatively soft in the middle.
11. As it cools down, top with a generous sprinkle of black pepper and some salt flakes. Serve warm by itself or with basil pesto or any cured meats or cheeses you fancy!