LA FARINATA (CHICKPEA PANCAKE)
LA FARINATA (CHICKPEA PANCAKE) Makes 2 medium pancakes (8 to 12 servings) A recipe from Liguria in Italy, this makes a great afternoon snack or party starter. Chickpea flour is available at many large supermarkets such as Whole Foods. Look for the Bob’s Red Mill brand. The batter needs to rest for at least 30 minutes and can be refrigerated for up to 2 days. Drizzle with fragrant olive oil, shavings of Parmigiano Reggiano, top with a little peperonata or marinated mushrooms, or whatever you like. Ingredients: 1 cup chickpea flour 1/2 cup cold water, or as needed Beyond the Olive Arbosana extra virgin olive oil Coarse sea salt 2 Tbsp fresh rosemary leaves, roughly chopped Freshly ground black pepper...