Farinata

• - 3 cups of water (approx.)
• 2 cups garbanzo bean flour (chick-peas or ceci), sifted
• 2 tsp salt
• 1/3 cup olive oil
• 1 tbsp rosemary, chopped or green onions, thinly sliced
• black pepper, freshly ground

Pour water into a large mixing bowl, add salt and sift flour into it, whisking it well and being careful to smooth out any lumps. Let sit for 3 to 4 hours. This time can be shortened to about an half hour by using warm (not hot) water. The purpose of this operation is to let the flour ferment for a while.

Skim any froth off the batter. Oil 2 14-inch shallow pizza pans with half of the oil using a brush. Pour into each pan a thin layer of the batter (about 1/8-inch). Scatter rosemary or green onions and drizzle the rest of the oil on top. Mix well with a wooden spoon.

Preheat broiler and broil farinata as near as you can to the broiler. Make sure the pan is level. Check every few minutes and turn pan around a few times. To get farinata's characteristic golden brown color might take from 10 to 20 minutes, depending on the power of your broiler.

Let sit for a couple of minutes, cut into wedges, sprinkle black pepper over it and serve piping hot. Leftovers are also good reheated or served cold as an appetizer.