Street food today and a primary source of sustenance once upon a time. Farinata is a savory cake made from chickpea flour, water, salt and oil.
Nothing could be simpler, but also nothing tastier. In Italy it is known with different names according to the origin and the type of cooking. True Ligurian farinata is cooked in the oven at high temperatures. In Tuscany it is called Cecina and in Sicily Panella, but the ingredients do not change.
It was created by mistake, when salt water fell into the chickpea flour containers on the boats of the soldiers who, without other provisions, began to eat this mixture cooked in the sun.
In Genoa Pegli there is also a festival that celebrates it every year, where various versions are proposed enriched with seasonal products.
Prepare the dough by mixing the chickpea flour and adding the water at room temperature a little at a time to avoid lumps.
Add the oil and salt and mix everything together.
Grease a 32 cm baking pan and distribute the rosemary and chickpea mixture.
Bake in a preheated oven at maximum temperature for 15-20 minutes.
As is often the case in Liguria, you can flavor the farinata to your liking. you can add leeks, onions or tuna. excellent as a filling for sandwiches.
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