LA FARINATA -- CHICKPEA PANCAKE
Steps:
- combine flour and enough water in bowl to make thick batter, dissolve all lumps. Add remaining water until batter is of tahini or thick cream. add tsp of oil and salt, mix well. Let sit at room temp for 30 ims., or cover and refrigerate for up to 2 days. just before serving, heat 2 tbps. oil in large skillet- med high heat, then add rosemary. after oil is hot, pour 1/2 of batter into skillet to depth of 1/8". Cook for 1-2 mins. until cake is set & crisp underneath. Carefully turn over and cook for 30 secs. to 1 min. Slide onto serving place and cut into wedges, spring w/salt and grind pepper. Serve immediately.
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