Both Liguria and Tuscany offer their own versions of this simple but tasty chickpea pancake, and they both claim to be the original creator. Regardless of who made it first, the Tuscan version is peppery and goes very well with local cheeses.
Recommended wine pairing: Vernaccia di San Gimignano Selvabianca, Il Colombaio di Santa Chiara
Vernaccia di San Gimignano is a fresh, light and citrusy wine, perfect for cutting through the sweeter flavor of the chickpeas.
- 600ml/2.5 cups water, at room temperature
- 180g/6oz chickpea flour
- 80ml/⅓ cup olive oil
- 1 tablespoon coarse salt
- Black pepper
- Put the chickpea flour in a large bowl, stir the salt evenly through the flour.
- Add the water a little at a time and mix with a hand whisk or a fork continuously to ensure no lumps form.
- After adding all the water you will have a very liquid and foamy mixture. Add half of the olive oil and mix to combine.
- Cover the bowl and allow the dough to rest for 3 hours. During this time, occasionally uncover and mix briefly.
- After the dough has rested, you are ready to start cooking. Pre-heat your oven to 425°F/220°C/Gas Mark 7.
- Line two shallow baking trays with parchment paper, and grease the trays with the other half of the olive oil.
- Divide the mixture between the two pans and bake on the lowest shelf in your oven for around 10 minutes. After 10 minutes move the trays up to the top shelf of the oven and cook for around 10 more minutes, or until a golden crust has formed.
- Remove from the oven and generously sprinkle with freshly ground black pepper, serve immediately.
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