Farinata al Rosmarino - Chickpea Pancake with Rosemary
1 litre tepid
1 teaspoon freshly ground
extra virgin olive oil
2 sprigs fresh, leaves picked from the stalks
Put the water into a large bowl. Gently pour in the chickpea flour, whisking to avoid lumps. Add the pepper and salt, stir, and allow to sit in a warm place for at least two hours.
Preheat the oven to 230°C / 450°F/ Gas 8. Remove the foam from the top of the batter and stir in 110ml olive oil. Pour a further tablespoon of the oil into the farinata pan or frying pan and put into the oven until the oil is just smoking. Quickly remove and pour in the chickpea batter. The farinata should be very thin – no more than 1cm deep. Sprinkle the rosemary leaves over the top and return to the oven. Bake for about 10 minutes until the top is brown and crisp and the middle is still soft.