Farinata di ceci
Farinata di ceci is a thin and crispy savory cake, typical of Genova and Liguria. Prepared with just three essential ingredients – chickpea flour, oil, and salt – it represents a masterpiece of culinary simplicity. Traditionally cooked in a wood-fired oven, it develops a golden crust while the inside remains soft and flavorful. A humble yet noble dish, perfect as an appetizer or snack.
Preparation
- 1
Pour the chickpea flour into a bowl and gradually add cold water, stirring well to avoid lumps. Let the batter rest for at least 10 minutes.
- 2
Season the batter with salt and add half of the oil, mixing until you obtain a homogeneous and fluid mixture, similar to a thin batter.
- 3
Pour the remaining oil into a round baking pan with a diameter of about 30 centimeters, preferably cast iron or steel.
- 4
Distribute the batter evenly in the already hot pan, creating a thin and regular layer.
- 5
Bake at 200 °C in a wood-fired oven, or at 180 °C in a conventional oven, for 25-30 minutes, until the surface is golden and crispy.
- 6
Remove the farinata from the oven and let it cool slightly in the pan before serving.
Chef's Tips
For authentic farinata, use quality chickpea flour and Ligurian oil. If you don't have a wood-fired oven, a home oven works well: the important thing is to reach a good temperature. Serve while still warm.