| Ingredients | |
|---|---|
| 4 cups | warm water |
| 3 cups | fava bean flour (or chickpea/garbanzo bean flour) |
| 1 Tbl | salt |
| 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 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.
