Farinata

What to get ready

• Besan chickpea flour 320 g
• Olive oil 140 ml
• Salt 16 g
• Black pepper 8 g
• Rosemary leaves 12 g

Method

1. 1 Mix chickpea flour with water in a ratio of one part flour to three parts water, stirring until all lumps are dissolved.
2. 2 Let it rest for at least 4 hours, skimming off any foam that rises to the surface to prevent the cake from becoming bitter.
3. 3 Add olive oil and salt and stir well.
4. 4 Preheat a cast iron baking tray to 250 degrees Celsius, grease it with oil, then pour a thin layer of batter, about half a centimeter thick, into the tray.
5. 5 Bake for 15 minutes until the surface is blistered and golden brown, then sprinkle with rosemary and plenty of pepper.

With an appliance

• Air fryer 35 min

  Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 205-degree hot air oven for 10 minutes, rotating the tray at minute 5. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.