Farinata di Ceci
Farinata is a thin, crispy cake made from chickpea flour, water, and oil, baked in a wood-fired oven in large copper pans. In Genoa it's called "faina", in Nice "socca": the oldest street food of the western Mediterranean.
The golden, crispy crust and the soft, creamy interior are unmistakable.
Preparation
- 1
Mix the chickpea flour with cold water until smooth and lump-free. Add salt.
- 2
Let rest for at least 4 hours at room temperature, skimming the surface occasionally.
- 3
Grease a copper pan (or shallow baking pan) generously with oil.
- 4
Pour the batter (maximum 5 mm thickness) and drizzle with oil on top.
- 5
Bake in a 250°C oven for 12-15 minutes until the crust turns golden.
- 6
Remove from the oven, generously season with pepper, and serve immediately.
Chef's Tips
Maximum thickness is 5 mm: any thicker and it won't become crispy. The oven must be very hot. Serve piping hot with plenty of black pepper.