White Farinata
White farinata is a typical product of the province of Savona. Compared to chickpea farinata, it assumes a greater crunchiness and the color is white.
You can eat it alone or with the addition, at the end of cooking, of rosemary, olives, bacon or other ingredients.
Ingredients
300 g of wheat flour
1 glass of olive oil
1 liter of water
Salt
Preparation
First of all, mix the flour with lukewarm water in a bowl, add the salt and mix vigorously to remove any lumps, until a thick and homogeneous liquid is obtained. Leave the mixture to rest for a couple of hours, stirring occasionally to prevent the flour from settling.
Grease a low pan (typically a round tinned-copper shape is used) with a thin layer of olive oil and pour the mixture starting from the center of the pan, reaching a thickness of about 5 mm. Put it in a hot oven for about fifteen minutes. According to tradition, the farinata should be cooked in a wood oven, turning the pan from time to time to keep the cooking uniform.
