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@Skülly
This month I are mostly be obsessing about* farinata Genovese (*Farinata Genovese*)... *I am making one tonight so the batter is proving nicely as I type...
Veggies and those with a taste for pulses will love this - it's very plain and simple and really comforting.
Its a sort of baked pancake made from chickpea flour (aka gram flour aka farina di cecci). I have heard of it being made with whole chickpeas, already soaked, cooked, and pulverised. It makes for a crunchier texture. I add some smashed chickpeas to a flour-batter to give a little crunch. You mix it some with a little oil, salt (and rosemary if you like) and water to make a fairly thin batter. Let it rest for as long as you can bear (three hours or overnight).
Heat a round dish (the real thing is a testa, a copper dish like a pizza-pan) or i use my trusty iron skillet, in the oven til its proper hot. Brush with a little oil and slam the mix into it. Work the edges inwards with a wooden spoon (like you would with an omlette when it's first in the pan) and then get it in the oven quick.
20 minutes-ish later, take it out and get lots of salt all over it.
Cut it up and eat hot, on its own or with a nice lunch of bits n bobs. Tonight I'm making a mixture of mezze-type things. I'm hungry typing this!
Buon appetito!