Farinata The Genoa Chickpea Tart Recipes

FARINATA: THE GENOA CHICKPEA TART.

Farinata: the Genoa chickpea tart. image

Farinata: the Genoa chickpea tart.

Provided by Enrica

Number Of Ingredients 5

Ingredients

for a 35cm diameter pan
190 g of chickpea flour
570 cc of lukewarm water
8 g of salt
90 g of olive oil

Steps:

Put the chickpea flour in a bowl and add lukewarm water a little at a time stirring with a whisk so that a smooth and lump-free batter is created.
Let it rest at room temperature covered with transparent film for at least 4 hours (better 8).
Mix it every 2 hours and remove the foam that eventually forms on top (these are the impurities that release the chickpeas).
When the batter is ready, preheat the oven to 280°C - 300°C (530-570°F) and put the empty pan inside.
Add salt to the batter and stir.
Take the pan from the oven, be careful not to burn, and pour in the oil.
Then take a wooden spoon, place it at an angle of 45 ° in the center of the pan and pour the batter inside the pan making it run along the spoon (the batter will gently float over the oil and the oil will create a protective film above and under the batter without mixing with it).
Bake in the lower shelf of the oven and cook for 20 minutes or until the farinata will not have a light hazelnut color.
Then turn off the oven and turn on the grill mode for 5 minutes to create a light brown crust on the surface.
Remove from the oven, wait a minute, sprinkle with pepper and serve hot.

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