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Farinata – chickpea and rosemary pancake

Farinata – Chickpea and rosemary pancake

PT15M

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Also known as socca or cecina, this Ligurian pancake is made from a very simple batter of chickpea flour (gram flour), water and olive oil. It is usually flavoured with rosemary, but as is the case with many Italian dishes, recipes differ from town to town – red onion is another common topping.

Ingredients

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Method

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1
Whisk together the flour, water and oil then cover and leave to rest for at least 1 hour (you could leave the batter to rest overnight if needed)
2
When ready to cook, whisk to combine again as the flour maybe have settled at the bottom. Stir in the salt, pepper and rosemary
3
Preheat the grill and place an ovenproof frying pan over a medium heat with a dash of oil. Pour in the batter and swirl around; it should be a little thicker than a pancake, around 5mm
4
After a minute or so, transfer to the grill until you achieve a nice golden colour on top and the edges are starting to crisp and come away from the sides of the pan. Serve warm
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Farinata – chickpea and rosemary pancake

 
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