The classic genovese Â“farinataÂ”
Traditional Ligurian dish made with few ingredients, but with an antique savour, the “farinata” is a kind ofÂ thin crepe made with ceci (garbanzo bean) flour. Tradition requiresÂ it to be prepared in a large copper baking dish and cooked in a wood fire oven; it is served hot.
500 g ceci flour
1 and a half litres water
extra virgin olive oil of the Ligurian Riviera
Soak the ceci flour in salty water for four hours. Skim, and pour everything into a greased pan and season with two tablespoons of oil, mixing well.Â Place in a hot oven, until a light crust forms on the top, and serve warm.