Ligurian farinata is a typical appetizer of Ligurian cuisine. It is a kind of savory flatbread made from chickpea flour, very tasty and light. It is prepared with few ingredients and has a soft consistency inside and a crispy surface.
Dilute the flour with water, oil, and salt
To avoid lumps, first put the flour in a dish and gradually add the water while stirring with a whisk
Then add the oil
Very important: let it rest for 4-5 hours, stirring occasionally to 'dissolve' the flour well and possibly let the batter ferment a bit so it rises slightly when cooking
On a hot stove, pour the batter to a thickness of 2-3 mm in a wide pan greased with oil and cook for a few minutes
Pepper well and serve hot
Pan
Wooden Spoon
Italia, Liguria
| Energy (kcal) | 192.47 |
| Carbohydrates (g) | 10.86 |
| of which Sugars (g) | 0.74 |
| Fat (g) | 14.3 |
| of which Saturates (g) | 2.03 |
| Protein (g) | 4.36 |
| Fiber (g) | 2.76 |
