Farinata
This is an easy to prepare appetizer that goes well in the winter or summer.
2 1/3 cups chickpea flour
3 3/4 cups water
1 tsp. salt
a good pinch of pepper
4 Tbsp. extra virgin olive oil
1 medium onion
1. In a large bowl pour the water and then add slowly the chickpea flour, mixing it in with a wire whisk.
2. Add salt to the mixture and let it stand at room temperature for 4 hours or even better overnight.
3. Remove the foam from the top.
4. Grease a baking pan, about 16" x 12", with oil, once greased add another 2 Tbsp. oil. Then add the chickpea mixture. Use a fork to combine the oil and chickpea mixture. Sprinkle generously with pepper.
5. Meanwhile slice the onion thinly. Put 2 Tbsp. oil in a medium nonstick pan and when the oil warms up add the onion. Cook it at medium temperature for about 10 minutes.
6. Preheat the oven to 400°.
7. Top the farinata with the onion slices and bake for 20-25 minutes.
8. Remove from the oven and let it cool off for about 10 minutes before cutting.
There are different versions of the farinata recipe, the most common one doesn't have onions though. This particular version is typical from Oneglia (Liguria) however they usually don't cook the onions but rather add the slices raw.
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