Chickpea Pancakes (Farinata)

I used to eat lots of Farinata when I lived on the Italian Riviera. It’s a great snack and easy to make. It’s a great gluten free alternative to focaccia. We make it at La Fortezza because some of our attendees are gluten free and it is delicious.

Serves 4 to 6

Ingredients:

1 cup chickpea flour

1 ¾ cups water
1 teaspoon fine sea salt
2 tablespoons extra virgin olive oil, plus more for sautéing & finishing
Freshly ground black pepper, to taste

Preparation:

Heat oven to 400 degrees F

Place chickpea flour in a large bowl add the water slowly while whisking constantly. Stir in oil and salt. Cover and allow the batter rest, covered with plastic wrap for least 1 hour or as long as 12 hours at room temperature.

Place 1 tablespoon of extra virgin olive oil in a 12-inch oven-proof nonstick skillet over medium-high heat. When the oil is hot, add the batter. Transfer the skillet to the oven and cook for about 20 to 30 minutes. Check at about 20 minutes, insert knife if it comes out clean remove from the over.  If the top is not brown place under the broiler for 2 minutes.

Once cool, carefully transfer the Farinata to a platter, or board. Cut it into wedges, drizzle with extra virgin olive oil (points if it's Ligurian), and top with a ridiculous and obscene amount of freshly and coarsely ground black pepper. Serve warm.