Chick pea flat loaf "Farinata alla ligure"

Liguria

Cooking time: about 30 minutes Difficulty: Ingredients, amounts for 4 people: water: 2 ¾ pints chick pea flour: 14 oz olive oil: ½ glass white pepper: salt:

Preparation: Pour the water into a large mixing bowl and, mixing continuously, add the flour until a mixture is achieved which is sticky and forms a kind of veil when stirred with a wooden spoon; season with salt. Mix and remove the froth from time to time. Leave the mixture overnight. Put a little oil into the bottom of a fairly wide saucepan (if possible of copper), pour in the farinata to form a layer one finger deep. Make sure that the surface is thinly covered with oil; put in the oven for about half an hour and remove when the surface is golden and slightly crisp. At the moment of serving sprinkle with freshly ground pepper. It is excellent eaten both hot and cold.