| Ingredients | |
|---|---|
| 4 cups | warm water |
| 3 cups | fava bean flour (or chickpea/garbanzo bean flour) |
| 1 Tbl | salt |
| ¾ cup | extra virgin olive oil |
| ¾ cup | extra virgin olive oil |
| 1 lb | basil; blanched, squeezed dry, and chopped |
| ½ cup | Parmesan, grated |
| 15-20 | toasted pine nuts |
| 1-2 | cloves garlic, minced |
| – | lemon juice |
| – | salt to taste |
farinata: Combine water, fava bean flour, salt, and half of the extra virgin olive oil and let sit in warm spot for 4 hours or overnight.
Heat your brick oven or bring highest heat in standard oven. Into a hot, heavy, flat, low-sided pan, or cast iron, pour in 1-2 tablespoons of extra virgin olive oil (be generous). Immediately pour in 1/2-inch of batter. Pan should be hot enough to sizzle with batter. Cook for about 5 minutes until golden brown, then carefully remove from oven and then from pan. Slice and serve hot.
pesto: Combine olive oil, basil, parmesan, pine nuts, garlic, lemon juice, and salt to a puree in a blender. Keep covered with plastic until ready to use.
Optionally, add chopped rosemary, caramelized onions, and pepper to batter. You can use any sauce for dipping, but pesto is traditional in Liguria.
