SERVES 8 to 10
3 cups chickpea flour (15 ounces)
5 cups warm water
1 tablespoon sea salt
2 tablespoons finely chopped rosemary leaves
1/2 cup diced prosciutto di Parma or San Daniele
1/4 cup plus 2 tablespoons Filippo Berio Extra Virgin Olive Oil
Freshly ground black pepper
Pour the water into a large bowl. Slowly whisk in the chickpea flour and salt until smooth. Let stand at room temperature for 2 hours.
Preheat the oven to 450°F.
Skim any foam off the batter. Stir in the rosemary, prosciutto and 1/4 cup of the olive oil.
Brush a 15 × 13-inch baking pan with olive oil and pour the batter into the pan. Bake for 35 minutes or until the farinata is browned and solid.
This recipe is featured on show 2223 - Company Dinner.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"