Chickpea Farinata and Raw Ham Towers

Chickpea farinata and raw ham towers are an innovative dish that combines the tradition of farinata, typical of Ligurian cuisine, with the flavorfulness of raw ham. Here is the recipe:

Ingredients for the chickpea farinata:

• 250 g of chickpea flour
• 750 ml of water
• 4 tablespoons of extra virgin olive oil
• Salt to taste
• Fresh rosemary (optional)

Ingredients for the towers:

• Sliced raw ham (quantity to taste)
• Parmesan cheese in flakes
• Fresh arugula (for garnishing)

Preparation of the farinata:

1. In a large bowl, sift the chickpea flour to prevent lumps.
2. Gradually add water, stirring constantly to obtain a smooth mixture.
3. Mix in the extra virgin olive oil and a pinch of salt. If desired, add crumbled rosemary leaves for an aromatic touch.
4. Let the batter rest for at least 4 hours at room temperature, covered with a clean cloth.
5. Preheat the oven to 220 °C and place a baking tray with a little oil inside to heat up.
6. Carefully remove the hot tray from the oven, pour the batter in and spread it evenly.
7. Bake for about 20-30 minutes or until the surface is golden and crisp.
8. Once cooked, let it cool slightly and then cut it into squares or circles, depending on the presentation you desire.

Assembling the towers:

1. Cut the raw ham into slightly larger pieces compared to the farinata cuts.
2. Create a base on each plate with a piece of farinata.
3. Layer a slice of raw ham on top and add some Parmesan flakes.
4. Continue layering, alternating between farinata and ham, finishing with ham.
5. Garnish the top with a tuft of fresh arugula and serve.

You can vary the towers by adding layers of grilled vegetables, such as zucchini or eggplant, for an even more Mediterranean touch.

Trivia

Chickpea farinata is a traditional dish from Ligurian cuisine, especially well-known in Genoa. It is an ancient and simple dish, made with few ingredients, but with a long tradition behind it. A trick to make the farinata crispier is to let the batter rest as long as possible and to use a well-oiled and preheated baking tray before pouring in the batter.