Farinata di ceci genovese , Genoese Chickpeas flatbread, imade with chickpeas flour and one of the typical recipes of Genoa city and also in other Regions like Toscana where is well-known as Cecìna. It is a very good street food. Also easy to prepare at home, it’s a great salty snack or even a greedy way to start a lunch, or you can eat it during your meal.
Serves 4, Preparation time 20 minutes + about 2 hours, Cooking time 15/20 minutes
- 400 g chickpeas flour
- 5 spoonful of Extra Virgin Olive Oil
- 1 l. and half of water
- Salt to taste
- Ground black pepper to taste
Pre-heat the oven to the max temperature (this is the secret to get then a perfect Farinata flat bread with the typical crunchy crispy).
Dissolve the chickpeas flour with water by adding it a little at a time, trying not to make lumps and get a velvety batter.
Add salt, let rest for at least two hours (someone leaves it all night).
While the batter rests, remove the foam that will eventually form over.
Take a large and low pan, pour the batter (should reach the height of 1 or 1.5 cm, no more), add the oil and mixing well, so that it absorbs seasoning, stir to mix, bake and cook the flour for about 15/20 minutes.
Remove Farinata flat bread from the oven, sprinkled it with a little ground pepper, sliced it and serve.