Farinata, a typical dish of Ligurian cuisine (but now also of many other areas in Italy and beyond) is a dish defined as 'poor', but very nutritious thanks to the vitamins B and C and phosphorus contained in chickpeas. With the addition of a bit of dried mushrooms, it becomes the crunchy and aromatic farinata del bosco, a basic dish for tasty appetisers but also for a quick and highly enjoyable main course./p>

In a large bowl, sift the chickpea flour and pour in 800 ml water, stirring thoroughly to prevent lumps from forming.

After having washed and removed the needles from the rosemary sprigs, we proceed to grind them in a blender together with the dried mushrooms, salt and pepper.
We add this aromatic powder to the liquid mixture of water and chickpea flour, pour 30 ml oil and a little salt into the bowl and let it rest for 2 hours.

In the meantime, grease a baking tray with oil and heat the oven to maximum temperature (you can also bake on the cooker if necessary).
We give the farinata a final stir and pour it into the baking tin, distributing the sliced onion on top.

Bake in the oven (or frying pan) until the surface is golden and crispy (you can also turn it over to even out the browning). Once baked, it can be decorated as desired with a few parsley or bay leaves.

The recipe for farinata del bosco is one of many variations of this dish, which can also be seasoned with other vegetables (courgettes, chard, peas...) and then accompanied with stracchino, gorgonzola and sausage.