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Ligurian farinata is a typical appetizer of Ligurian cuisine. It is a kind of savory flatbread made with chickpea flour, very tasty and light. It is made with few ingredients and has a soft texture inside and a crispy surface.
Dilute the flour with the water, oil and salt
To avoid lumps, first put the flour in a bowl and add the water a little at a time, mixing with a whisk
Then add the oil
Very important: let it rest for 4-5 hours, stirring occasionally to dissolve the flour well and perhaps let the batter ferment a little so it rises a bit when cooked
On a hot stove, pour the batter to a thickness of 2-3 mm into a large pan greased with oil and cook for a few minutes
Season well with pepper and serve hot
Pan
Wooden spoon
Italia, Liguria
| Energy (kcal) | 363 |
| Carbohydrates (g) | 54.3 |
| of which sugars (g) | 3.7 |
| Fat (g) | 4.9 |
| of which saturates (g) | 0.63 |
| Protein (g) | 21.8 |
| Fibre (g) | 13.8 |
| Salt (g) | 0.01 |
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