Farinata

1. 1

   Pour the water into a bowl.

2. 2

   Slowly whisk in the chickpea flour until smooth.

3. 3

   Let stand at room temperature for 2 hours.

4. 4

   Preheat the oven to 500.

5. 5

   Skim any foam off the batter.

6. 6

   Stir in the salt, rosemary and 1/4 cup plus 2 tablespoons of the oil.

7. 7

   Heat two 10-inch cast-iron skillets in the oven for 10 minutes.

8. 8

   Carefully add 2 tablespoons of the oil to each skillet, swirling to coat.

9. 9

   Divide the batter between the skillets; it should be less than 1/2 inch thick.

10. 10

    Bake for 25 to 30 minutes, until crisp around the edges.

11. 11

    Slide the farinata onto a board; cut into wedges.

12. 12

    Sprinkle with pepper; serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.