Farinata: very easy to make; you can store it for 2-3 days; useful in case of diet (only made of garbanzo bean flour and water).
The ratio is 1:3, that is 200 g of garbanzo bean flour for 600 g of warm water. Add salt! You must season the dough before cooking, otherwise it will result too tasteless.
I don’t add oil, even the original recipe requires a lot. Be sure it is good enough and with less calories.
Make the dough (it will be watery) and set aside for a night, covered with a film.
The best of farinata: its little crust.
Bake in pre-heated oven (at least 200°C) in a thick-bottom baking pan, lightly bush with oil (no baking paper). Cook well on the sides.
Pour a little dough a time: farinata is very good when thin and crusty.
Then season with salt and freshly grounded black pepper.
You can eat it plain or adding minced rosemary or lard or ham.
I like it with only salt and pepper: tasteful and no fats at all, as I don’t add oil to the dough.
To enrich it, add quite thick slices of red onion, raw.
It will become sweet and tart, and you’ll have a different way to serve it.
With vegetables: I let the farinata thicker, making a sort of cake. Enrich it with slices of artichokes, raw.
Also asparagus or lightly boiled broccoli, or turnip greens, or spinach will work as well.
You can also choose meat: sausages, bacon, lard. Also diced salmon should be good, but I’ve never try.
One more version is with carrots and zucchini, raw and julienne. It should be also good with red turnips or a julienne of kohlrabi.
Also in this case I make a thicker farinata, in order to have a sort of cake (but with no fats: no eggs, oil, Parmigiano, cream…).