The Joy of Ligurian Farinata

Liguria, home of pesto and Christopher Columbus. Home of one of the largest aquariums in the world. Home to some of the most sparkling blue-green water I have ever laid my eyes upon. But most importantly home to farinata, a cross between a pancake and a pizza made predominantly of chickpea flour. Farinata can have many toppings, but the most common are pesto, rosemary, and fresh ground pepper. After tasting this delicious food while walking the cliff-side paths of Cinque Terre, I tried making it for myself. Simple to make, it's a nice accompaniment to any Italian meal, and also delicious served up as a snack. Try my recipe below and try substituting olives, rosemary or your other favorite ingredients.

Sun-Dried Tomato Farinata
1 cup chickpea flour (ceci or garbanzo bean flour are other names for this ingredient)
1 cup water
1 tsp salt
2 Tablespoons + 1 tsp extra virgin olive oil
1/8 cup chopped sun dried tomatoes

1. Combine the chickpea flour and water. Whisk until smooth.
2. Add salt, olive oil and sun-dried tomatoes. Stir.
3. Cover and let sit one hour.
4. Oil a 12-inch pizza pan and preheat the oven to 425 F with the pan inside.
5. When the oven is ready, remove the pan, and spread the batter onto the pan in an even layer.
6. Cook for 20-25 minutes or until golden brown.