Rosemary Farinata
Ingredients
- 300 gChickpea flour (sifted)
- 900 mlMineral water (room temperature)
- 80 mlExtra virgin olive oil
- 1 tspGray sea salt
- 2 pinchBlack pepper ground
- 2 pcRosemary (leaves stripped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store at room temperature under a dry cloth. Reheat in the oven or pan to restore the crispiness.
