Naturally gluten-free farinata (chickpea flatbread) is a typical dish from Liguria. The seasonings and thickness vary depending on the part of the region. It can be simply sprinkled with rosemary – as in this recipe – or topped with finely sliced onions. It can also be served with pesto or as an accompaniment to a cooked vegetable salad.
SERVES 4–6
125g chickpea flour
400ml still mineral water
4–5 tbsp olive oil
4g salt
1 sprig rosemary
Sift the flour into a bowl and then gradually incorporate the mineral water. Mix well, cover the bowl with a clean cloth and leave to rest for 2 hours at room temperature.
Preheat the oven to 220 °C. Heat an oiled baking tray in the oven for 2 minutes.
Skim off the foam that will have formed on the surface of the batter. Add the salt and mix again.
Take the tray out of the oven and pour in the batter. Sprinkle with rosemary and bake for 25–30 minutes.
Edited extract from Veganissimo: Italian Vegan Cuisine by Angélique Roussel, published by Grub Street.
Published in JUNO Autumn 2019, Issue 63
TRIO OF PESTO