Farinata

Put the garbanzo bean flour in a mixing bowl and whisk in enough barely warm water to make a thin batter, until completely smooth.

Cover it and let it sit two hours at room temperature.

Uncover it and skim off the foam that has formed with a spoon or ladle, since that foam is what people have trouble digesting.

Stir in a decent amount of salt, some olive oil and, if wanted, very finely minced rosemary, and let it sit about 10 minutes.

Preheat the oven to 500 and put a 10-inch cast iron skillet on high heat until it is smoking hot.

Pour a lot of additional olive oil into the hot pan and, at the first wisp of smoke, quickly pour the batter into the centre.

Carefully transfer it to the centre of the preheated 500 degree oven and bake about 25 to 30 minutes.

Turn it straight onto a plate and serve right away, garnished with freshly ground black pepper and cut with a pizza cutter into six or eight portions; it is far better hot than cold.