Gorgonzola farinata | Crispy Italian chickpea flatbread

Name: Gorgonzola farinata | Crispy Italian chickpea flatbread
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: Olasz konyha
Ingredients: 200 g chickpea flour; 600 ml water; 60 ml extra virgin olive oil; 1 tsp salt; 150 g Gorgonzola cheese; 2 fresh rosemary sprigs; 1 pinch ground black pepper

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55 min

Under an hour

Kifli Kukták

A liguriai farinata egy évszázados olasz utcai klasszikus, amely csicseriborsólisztből, vízből és minőségi olívaolajból készül. Tűzforró sütőben, ropogós aranybarnára sül, a tetején pedig krémesen olvadó gorgonzola és illatos friss rozmaring koronázza meg. Természetesen gluténmentes, ellenállhatatlan őszi finomság!

Preparation method

Preparing the batter

In a deep bowl, whisk 200 g chickpea flour with 600 ml water, 1 tsp salt, and 2 tbsp extra virgin olive oil using a whisk until smooth and lump-free.

Let the thin batter rest at room temperature for at least 30 minutes, then carefully skim off the foam formed on the surface with a spoon.

Baking and serving

Preheat the oven to the highest possible temperature (230–250 °C). Grease a large baking sheet or heavy-bottomed cast-iron skillet with the remaining extra virgin olive oil, and place it in the oven for 5 minutes to heat up.

Chef's tip

The secret to a perfectly crispy crust is a sizzling hot pan and high heat. If you have a pizza stone in your oven, you can achieve an even more authentic result!

Instead of Gorgonzola, you can also try other bold blue cheeses or creamy Taleggio cheese.