The chickpea farinata is a typical dish of the Italian Ligurian and Tuscan tradition. Also in Sardinia there is a local version, the fainè from Sassari, a tasty and inviting dish, whose difference from the classic recipe of Genoese origin lies in the fact that the Sardinian version enriches the chickpea flour mixture with other ingredients, such as onions, mushrooms, sausage and much more!
In this case, we present the version with onions and rosemary!
Ingredients:
- Chickpea flour 200 g
- Water 500 ml
- Onions 80 g
- Extra virgin olive oil 200 ml
- Dry rosemary
- Salt and pepper
Method:
- Start by pouring the water into a large bowl, add salt and chickpea flour, mixing well to avoid lumps.
- Let the mixture rest and in the meantime clean and cut the onions, then grease a circular non-stick pan with half the oil and pour the chickpea flour mixture, the chopped onions, the chopped dry rosemary, pepper and the remaining oil flush.
- Place the pan in the preheated oven at 200 degrees and cook for 30 minutes or until the mixture takes on a golden-brown color.
- Once cooked, take the pan out of the oven, let it cool and serve!
Enjoy your meal!