Fava Bean Farinata with Pesto

Fava Bean Farinata with pesto on a platter.
Explore one of the many uses of the fava bean with this delicious appetizer. Recipe created by Chef David Pratt.
4 cups warm water
3 cupsfava bean flour (or chickpea/garbanzo bean flour)
1 Tblsalt
¾ cupextra virgin olive oil
¾ cupextra virgin olive oil
1 lb basil; blanched, squeezed dry, and chopped
½ cupParmesan, grated
15-20toasted pine nuts
1-2cloves 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.