Farinata Carlofortina

Pour the chickpea flour into a large bowl and gradually add a liter and a half of water, stirring constantly with a ladle. Work the mixture Mix until you obtain a smooth, fluid batter, without any dry spots or visible lumps. Gradual dilution allows the flour to incorporate water evenly.

Cover the batter and let it rest for two hours. During this time, the chickpea flour hydrates and the mixture becomes more uniform; at the end, check that it has a liquid and smooth consistency, without thickened parts on the bottom or sides of the container.

Add the extra virgin olive oil and four pinches of salt, then mix thoroughly. Mix until the oil is evenly distributed and check that the salt is fully incorporated. The batter should maintain a fluid consistency, suitable for pouring into the pan. baking pan without forming blocks.

Stir again with the ladle and remove any foam that rises to the surface. Also remove any remaining flour lumps by working the mixture until the surface appears cleaner and the consistency is uniform. This phase ensures even cooking and a homogeneous texture.

Grease one well baking pan, preferably round, distributing the oil over the entire internal surface. Make sure that the bottom is completely coated, so that the farinata will be able to cook without sticking and develop a uniform surface. Prepare the baking pan before pouring the batter, so as not to leave it to rest unnecessarily.

Pour the batter into the baking pan grease it and transfer it to preheated oven at (392°F) 200°C. Cook for about twenty minutes, checking that the surface hardens and takes on a golden color. farinata it's ready when the mixture it no longer appears liquid and the top is cooked evenly.

Take it out of the oven farinata and serve it very hot, as soon as it is cooked. Keep the preparation in the baking pan until serving, so the surface remains intact and the internal texture remains soft and uniform. Cut it and serve without letting it cool too long.