For eight people:
- Water: 900ml
- Il Cavallino extra virgin olive oil: 50ml
- Chickpea flour: 800gr
- Salt up: 10gr
It is recommended to grease the pan with Il Cavallino extra virgin olive oil to prevent it from sticking to it
To prepare the Chickpea Cake, place the chickpea flour in a bowl and create the classic fountain shape; then pour the water at room temperature into the center, a little at a time.
Mix everything well, being careful not to form lumps, until the mixture is liquid and homogeneous.
Cover with plastic wrap and let the mixture rest out of the fridge for 4-5 hours up to 10 hours, stirring it from time to time.
After the necessary time, you will notice some foam on the surface: remove it with a skimmer and mix. Add 50 g of oil and salt to the mixture and mix again. Grease 3 pans of 32 cm in diameter with the remaining amount of oil (tradition would include copper or aluminum pans, but you can also use a simple non-stick pan), and with a ladle distribute the chickpea mixture.
Uniform the thickness with the help of a fork to ensure uniform cooking, then bake in a static oven preheated to 250 ° and cook in the lower part of the oven, in contact with the bottom, for the first 10 minutes - if you use the oven ventilated keep it only 7-8 minutes at a temperature of 220 ° and then continue normally.
After this time, move the pan to the top of the oven and cook for another 10-15 minutes depending on your oven, until the farinata is a nice golden hazelnut color.
Remove the farinata 12 from the oven and enjoy it hot, sprinkling it with pepper to taste.