La Baracchetta di Biagio... a Recco!

Farinata

How to prepare:

Put  the chickpea flour  in a bowl with 1 liter and 3/4 of water and two handful of salt. Blend well with a wooden spoon : when, picking up the spoon, there are no more trails of the mixture, the latter will have reached the right liquidity. Let it rest for 30 minutes and then filter it  with a strainer in order to remove the remaining lumps of flour. Sprinkle well  with extra virgin olive-oil a pan with about 50 cm of diameter and borders of at least 3 cm in height and pour on it the liquid mixture, mixing in order to blend completely the oil. Bake it paying attention that the liquid is evenly spread on the pan, at 250ºCelsius for 10 minutes. During baking you can add a little bit of oil on the drier parts. Surely the ideal thing is a wood-fired oven but also a gas one gives very good results. Dish up just baked.

Enjoy your meal!