Rosemary Farinata

A chickpea pancake with crispy edges and a tender center. Olive oil should shimmer on the golden surface, releasing aromas of toasted hazelnuts and rosemary.

• Prep time: 10 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 452
• Protein: 17 g
• Carbs: 36 g
• Fat: 25 g

Ingredients

• 300 g Chickpea flour ( sifted )
• 900 ml Mineral water ( room temperature )
• 80 ml Extra virgin olive oil
• 1 tsp Gray sea salt
• 2 pinch Black pepper ground
• 2 piece Rosemary ( leaves stripped )

Instructions

1. Preparing the batter

   Pour the chickpea flour into a mixing bowl. Gradually add the mineral water while whisking vigorously to remove all lumps. The batter should be fluid.

2. Resting and skimming

   Let the batter rest for at least 4 hours at room temperature. Before cooking, remove the thin layer of foam that has formed on the surface with a spoon for a clean texture.

3. Seasoning

   Add the grey sea salt, ground black pepper, and half of the extra virgin olive oil. Mix gently. Strip the fresh rosemary leaves into the mixture.

4. High heat baking

   Preheat the oven to maximum. Pour the remaining oil into a shallow baking tray. When the oil shimmers, pour in the batter: the oil should rise up the sides. Bake until the crust is golden and crispy.

Chef's tips

• Use a very hot cast iron pan to achieve that seared, crispy base.
• Resting is non-negotiable: it allows the chickpea starch to swell for a creamy center.

Storage

Store at room temperature under a dry cloth. Reheat in the oven or pan to restore the crispiness.