La Farinita is what it’s called in Italy. I just refer to it as Farinita. I found the recipe in a magazine- I think it was some type of gourmet magazine that devoted the entire issue to food from the different regions in Italy. I’ve made it a few times, but have never had it in Italy. Farinita is a long-standing dish in the Ligurian region of Italy, but, unfortunately, many of the local specialty shops that used to make it have closed their doors after a hundred years in business. I’ve read that there are a few stores still around that make farinita so I’m off to go find them and test out the real dish.
It’s recommended to use a copper baking tray. I didn’t have one, so I used a cast iron frying pan instead. It goes well as an accompaniment to seafood or just by itself. Here’s the recipe:
1 cup chick pea flour
3 cups water
salt and pepper
Stir the chick pea flour into the water, add salt and pepper to taste and leave the mixture to rest for four or five hours. Remove any foam that may have formed, stir well. Grease a baking tray with olive oil (extra virgin) and pour in the mixture. Bake in a pre-heated oven at 300 degrees until golden brown. Serve with freshly ground black pepper to taste.