This is a Ligurian speciality, a very thin focaccia like crisp bread, made from chick pea flour.
As the legend goes, the ‘farinata di ceci’ was created through an accident that happened at sea in the 13 century off the Ligurian coast.
As the Genovese ships were sailing back from a battle, they were surprised by a huge storm. Some barrels of chick pea flour and olive oil spilled in the hull of the ship, mixing with some salty seawater. The mariners took this ‘paste’ and spread it out in the sun to let it dry. They were amazed at the deliciousness of this dried ‘paste’. Once on land they perfected the recipe.
I love the simplicity of this dish.
- Ingredients
- 150 gr organic chick pea flour
- 400 ml cold water
- 40 ml virgin olive oil
- 1/2 tea spoon salt
- some chopped fresh rosemary (optional)
mix the chick pea flour and water together and whisk very well
with a blotted spoon remove any scum that forms on the surface
let this mixture stand for 4-5 hours or even over night, stirring from time to time
add the oil and salt and, if using, the chopped rosemary
pre heat the oven to 220 ˚
oil a non stick pan or dish and pour in the mixture
bake in oven for about 15 minutes or until golden brown
the farinata should be preferably eaten hot as part of an antipasto or served as a delicious snack
Hurray to the storm and the ingeniousness of the Genovesi!!!
