Chickpea farinata

Chickpea farinata
Chickpea farinata 5 1 Stefano Moraschini


Dissolve flour in 1 liter and 1/2 of water so that it doesn't form lumps and stir with a spatula.

The mixture should be liquid.

Add a little salt and a glass of oil.

Let stand.

Take a baking sheet, tinned copper grease it with oil and pour in the mixture, stirring and using a strainer in order not to pass any lumps.

The thickness of the dough must not exceed half a centimetre.

Put in the oven, which needs to be very hot and is ready when it has formed a wrinkled golden crust.

Sprinkle with black pepper.

The oven should be hot because the chickpea flour, being very heavy, hardens; So instead it congeals immediately and remains slight.

Chickpea farinata

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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