- 100g of chickpea flour
- 180ml of water
- 1 tablespoon of chopped rosemary
In addition, a combination of delicious toppings like:
- 1 head of Treviso radicchio or red chicory
- 70g of sweet gorgonzola
- 1 handful of chopped walnuts
- bitter cocoa powder
- extra virgin olive oil
In a bowl combine the chickpea flour with rosemary and a pinch of salt. Slowly pour in the water, stirring with a whisk or fork to prevent lumps from forming. Leave the dough to rest in the refrigerator for 5-10 minutes.
In the meantime, cut the radicchio into strips and let it dry in a non-stick pan with a drop of extra virgin olive oil and a pinch of salt.
Pour a drop of extra virgin olive oil into a 24 cm diameter non-stick pan and spread it well on the whole pan with a sheet of kitchen paper (this also helps to eliminate excess oil). Heat the pan well and pour the batter into it. Leave the batter to cook over medium heat until the surface also begins to thicken and swell in the center (it will take 5 minutes), gently turn the pancake over and continue cooking for another 2 minutes.
Transfer the farinata to a serving dish, and, still hot, cover it with the radicchio and the gorgonzola with flakes.
Complete with coarsely chopped walnuts and a sprinkling of bitter cocoa and serve immediately.