Chickpea “Farinata” with Aubergines in Oil and Shavings of Grana Padano Riserva
100 g chickpea flour 300 g water 150 g Grana Padano Riserva aubergines in oil extra virgin olive oil salt & pepper
Put the chickpea flour in a bowl and pour the water into the centre in a steady stream. Mix it in gradually with a whisk or a fork.
Continue to mix, adding a drizzle of olive oil and fine salt, until obtaining a smooth batter with no lumps. Cover the bowl and let rest for at least 1 hour. Grease a round baking tray and pour in the batter, sprinkling a pinch of pepper on top.
Bake in a preheated oven at 200 °C for 10-15 minutes, until golden. Serve the “farinata” warm with the aubergines in oil, shaved petals of Grana Padano Riserva and basil leaves.