Farinata is no doubt one of the crucial guide dishes of Genoese avenue meals. Farinata dates once more to Roman events and associated dishes -based on water and chickpea flour-are moreover typical of various Mediterranean areas: in Tuscany and in Pisa, you can eat cecina; in Livorno, a cake of chickpeas; in Sardinia, the faine; in Sicily, there are the well-known panelle; and in Provence, a tart much like farinata nevertheless known as socca. Briefly, chickpea flour has fed and conquered many seafaring peoples.
Farinata
Makes 1 (12-inch) pancake
- 1 cup plus 1% tablespoons (140 grams) chickpea flour*
- 1 teaspoon (6 grams) optimistic sea salt
- 1 3/4 cups (420 grams) lukewarm water
- 1/4 cup plus 1 tablespoon (70 grams) olive oil
- Ground black pepper , to type
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In a medium bowl, whisk collectively flour and salt. Add 1¼ cups (420 grams) lukewarm water, considerably at a time, whisking properly to get a clear batter with out lumps. Cowl and let stand at room temperature for at least 4 hours or as a lot as 8 hours, stirring every 2 hours and eradicating foam that lastly varieties on prime.
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Place oven rack in lower third of oven. Preheat oven to 450°F (230°C). Place a 12-inch cast-iron skillet in oven for 5 minutes to get extraordinarily in style.
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Swap batter to a carafe or 4-cup liquid measuring cup.
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Fastidiously take away scorching skillet from oven; place on a wire rack, and add oil to skillet.
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Using a picket spoon positioned at a 45-degree angle in center of skillet merely above the oil, pour batter onto bowl of spoon, letting it run into skillet. (Batter will gently float over the oil, which may create a defending film above and beneath the batter with out mixing with it.)
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Bake until edges are a light-weight hazelnut shade, 15 to twenty minutes. Enhance oven temperature to broil. Broil for 5 minutes. Let cool in skillet on a wire rack for 1 minute. Season with pepper, and serve immediately.