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Adjust Servings:
Chickpea Flour – 1 cup
Water – 1 cup
Olive Oil – 3 tbsp
Kosher Salt – ½ tsp
Pecorino Romano – to taste
Ground Black Pepper – to taste

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Cacio e Pepe Farinata

Cacio e Pepe Farinata

  • 20 min
  • Serves 6
  • Medium




If you decided to make a pancake using chickpea flour, you’d end up with a farinata. It is a favorite street food, especially popular up and down the coast of seaside Liguria, northwestern Italy. The rustic recipe features chickpea flour, water, and extra virgin olive oil. This triad of ingredients transforms into a delicious pancake, which you then sprinkle with freshly ground black pepper. Today, Cook It encourages to try a new twist on the traditional recipe and make cacio e pepe farinata.

Literally translating to “cheese and pepper,” this farinata calls for an additional ingredient: Pecorino Romano. This exquisite salty Italian sheep’s milk cheese gives the exciting dish that ultimate kick of flavor. Without further ado, let’s make this delectable appetizer!



Combine chickpea flour, water, 1 tablespoon of olive oil, and salt in a bowl and whisk until uniform. Cover and let sit at room temperature for 30 minutes to 2 hours.


Preheat the oven to 450 °F.


Place a 10-inch cast-iron skillet in the top third of the oven and turn on the broiler. Let it sit under the broiler for 5 minutes.


Meanwhile, skim off and discard the foam that has formed on the surface of the batter.


Carefully remove the hot skillet from the oven. Carefully coat its bottom with the remaining 2 tablespoons of olive oil.


Transfer the batter into the skillet and pop it back in the oven. Broil until the center of the flatbread is firm and the top lightly browned in spots (approximately 10 minutes).


Remove the flatbread from the oven and sprinkle it with cheese and black pepper. Let cool for a few minutes, then transfer to a cutting board and slice into wedges.

This 3-ingredient cacio e pepe farinata is the new breadsticks and cheese. Serve it with a glass of wine — it will make the perfect aperitif for when you have company over.


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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