Ingredients:
250 g of chickpea flour, 8 tablespoons of extra virgin olive oil, salt, pepper, 700 ml of water.
Preparation:
Mix the water, salt, pepper and chickpea flour eliminating all lumps. Let it rest for at least four hours at room temperature. After 4 hours, prepare the special pan for the farinata, that is a thin tinned copper pan (in the absence of it do not worry as there are today excellent non-stick pans) by greasing the bottom well with the oil and pour the mixture; stir until it is blended with the oil. Finally put in a hot oven for 20 minutes at 230 degrees ventilated and let it cook. To understand if it is cooked to perfection, know that it must have a golden appearance.
