35 g of Colfiorito® peeled chickpeas
75 ml of water
1 tablespoon of olive oil
1 pinch of salt
1 pinch of pepper
To make the Farinata, chop the chickpeas until you get a mixture similar to flour. Add salt and pepper and mix well. Then create a fountain shape and pour the water (room temperature) and oil into the center of the flour, combining a little at a time and avoiding the formation of lumps, until you obtain a homogeneous batter.
Grease a pan with oil, pour the mixture inside and cover with the lid. Cook for two minutes on each side, browning well. Serve hot, maybe with the addition of rosemary and sausage, or cold with a spoonful of stracchino on each slice.
