We are moving to Italy, by way of Italian cuisine. Gluten-free chickpea flour will allow you to prepare a very simple dish called farinata. It is a thin, crispy and tasty pastry that originates from Liguria in Italy. All you need is flour and water and a little imagination.
Farinata can be an appetiser or a main course.
250 g chickpea flour
600 ml water
4 tbsp olive oil
salt and pepper as desired
favourite toppings of your choice: garlic, onions, pesto, olives, cherry tomatoes….
Mix the chickpea flour, water, oil, salt and pepper in a bowl until smooth.
Set the mixture aside for 4-6 hours until it thickens and forms a natural sourdough.
You can also set aside for longer, such as stirring the dough in the morning and baking the farinata in the evening.
Then pour the mixture into a large, flat tin lined with baking paper. Bake the farinata in an oven preheated to 200°C for 20-25 minutes, until golden and crispy around the edges.
Serve while still warm, sprinkled with salt and pepper, and with extra olive oil if desired.
Versions: place thinly sliced garlic and onions on top of the batter poured into the tin. Or halved olives.
The finished farinata can be served with cherry tomatoes and basil or smeared with pesto! It all depends on your tastes.
Buon appetito!
