Little expense and high yield.
3 euros for 6 people.

250g chickpea flour, 750cl water, 10g salt, 4 tablespoons extra virgin olive oil, 2 tablespoons seed oil per tray, Pepper to taste.
The chickpea farinata, also known as fainè, fainà (in Ligurian) or cecìna, is a very low savory pie, prepared with chickpea flour, water, salt and extra virgin olive oil. It is an Italian dish typical of the Ligurian and also Tuscan tradition. In Liguria it takes the name of fainâ.
Cecina Toscana how to make it simple recipe
the recipes of luis

Little expense and high yield.
3 euros for 6 people.

250g chickpea flour, 750cl water, 10g salt, 4 tablespoons extra virgin olive oil, 2 tablespoons seed oil per tray, Pepper to taste.
The chickpea farinata, also known as fainè, fainà (in Ligurian) or cecìna, is a very low savory pie, prepared with chickpea flour, water, salt and extra virgin olive oil. It is an Italian dish typical of the Ligurian and also Tuscan tradition. In Liguria it takes the name of fainâ.
Cecina Toscana how to make it simple recipe
the recipes of luis