I’m finally back – I really missed you and my kitchen but I have been in Italy because of my job and I was cuddled by my mom and her amazing recipes  – Not bad at all!!!

Tonight I want to share with you one of my favourite Ligurian recipe “la farinata di ceci”
La Farinata is a very thin focaccia made of garbanzos flour, olive oil and water.
The plate reminds me my childhood when I was waiting for my dad’s back from Iran.

Water: 30.4 ounces
chickpeas flour: 10.58 ounces
extra olive of oil: 1.76 ounces
extra olive oil for the pan: 2.46 ounces
salt: 0.35 ounces


I placed the chickpeas flour in a bowl, making the classic well.  At the center I slowly poured the water at room temperature. I mixed the ingredients together, being careful to avoid lumps, until the mixture was liquid. I covered with plastic wrap and let the mixture stand for about 5 hours, mixing occasionally. I added 50g of olive of oil, the salt and I mixed again. I greased a pan with the remaining amount of olive of oil (according to tradition, we should use copper pans, but a non-stick one is enough), and with a ladle I distributed the mix. I baked the farinata in oven preheated to 250° in the lower part of the furnace, in contact with the bottom, for the first 10 minutes; then I moved the pan in the upper part of the oven and let it bake for another 10-12 minutes, until golden. Once baked, I sprinkled the surface with plenty of pepper, and I have served it immediately!
The trick is to eat it when still hot!

Tip: the recipe is gluten free 🙂