Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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.