The mythical Genoese farinata, as well as an authentic delight, is a historic Ligurian recipe, one of the cornerstones of the capital’s cuisine. It is prepared with chickpea flour combined with water, flour and salt and the result is a low savory cake with a unique flavour. A chickpea flour really special.
How to make Genoese farinata
Chickpea flour, water, oil, salt and pepper: here are the simple ingredients of the Genoese farinata. The dough must be mixed carefully to avoid the formation of lumps, an operation that must be done slowly and very carefully so that the flour is homogeneous.
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