Farinata (Chick peas tortilla)
Takes about 1 hour

Very easy

Very cheap
Unusual but tasty starter. You definitely need Italian chick peas flour. It won't work with the chick peas flour usually sold in middle east countries.

(4 persons)

360 gr water;
120gr Italian chick peas flour;
salt; rosemary;
4 spoons of extra virgin olive oil;

Mix the water and the flour with a wooden spoon; make sure there are no lumps, add salt to taste, and mix again. Add the rosemary and let it sit for a while (one to three hours).

At this point add the olive oil. Remove the rosemary and pour in a baking pan (the right one is called testo, made of "tinned copper"). It should be about an eighth of an inch thick, perhaps a little more. Put it in a preheated oven at 190-200°C (375-400°F).

Remove from the oven when one of the corners (or the edge) starts to appear dark. Sprinkle plenty of pepper and serve.

It is of paramount importance that the pan is perfectly flat and level when in the oven, otherwise one of the corners will be thicker and will be undercooked when the opposite corner starts to darken.