Total Time
40 Mins
Stand Time
4 Hours
Yield
Makes 3 (24 wedges)
Photo: Brown Cannon III

How to Make It

Step 1

Whisk chickpea flour, salt, and 5 1/2 cups water together in a bowl. Cover and set aside at least 4 hours and up to overnight.

Step 2

Preheat oven to 500°. Whisk 3/4 cup oil into chickpea batter.

Step 3

Heat two 10-in. cast-iron skillets or ovenproof frying pans in oven, 5 minutes. Swirl about 1 tbsp. oil into each, then pour enough batter into pans to come about 1/3 in. up sides. Bake 20 minutes, or until edges are crisp and golden brown and centers are lightly browned on top.

Step 4

Meanwhile, peel and seed peppers, then cut into wide strips.

Step 5

Lift each farinata out of its pan to a plate or serving board and top with either red peppers or mortadella. Cut each into 8 wedges. Serve immediately. Repeat with remaining batter and ingredients to make 1 more farinata.

Step 6

*Find chickpea flour at well-stocked grocery stores. The Italian kind, which tends to be fresher and tastier, is available at Whole Foods Market. If you can't find oil-packed peppers, broil 2 large red bell peppers, turning often, until they're blackened all over; then peel and seed them, cut into wide strips, and marinate in olive oil for at least a day.

Step 7

Note: Nutritional analysis is per wedge.

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