Follow these steps for perfect results
chick-pea flour
not roasted
cold water
salt
olive oil
fresh sage leaves
torn
black pepper
coarsely ground
Gradually whisk chickpea flour into cold water in a large bowl until smooth.
Whisk in salt and olive oil until well combined.
Cover the batter and let it stand at room temperature for 1 hour, or chill for up to 1 day.
Preheat the broiler and position the rack about 5 inches from the heat source.
Grease a 13x9 inch flameproof baking pan, preferably with olive oil.
Stir the batter well and pour it into the prepared pan.
Tear the sage leaves into small pieces and sprinkle them over the batter along with coarsely ground black pepper.
Broil the farinata for 5 minutes, or until the top is speckled with brown spots.
Reduce the oven temperature to 450°F (232°C) and bake for another 5 minutes, or until the farinata is set and slightly pulls away from the sides of the pan.
Cut the farinata into squares and serve immediately.
Expert advice for the best results
For a crispier crust, use a higher oven temperature.
Add a pinch of red pepper flakes for a spicy kick.
Everything you need to know before you start
5 minutes
Batter can be made up to 1 day in advance.
Cut into neat squares and arrange on a plate.
Serve warm as a snack or appetizer.
Pairs well with a simple salad.
Vermentino
Discover the story behind this recipe
Traditional Ligurian dish.
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