In Liguria, a northwestern region of Italy, you'll find farinata sold on almost every street corner. Here, Sheela combines that snack with cacio e pepe (aka cheese and pepper pasta) for a gluten-free side dish.
In a medium bowl whisk together chickpea flour, 1 cup water, 1 tablespoon of the olive oil, and 1/2 teaspoon kosher salt until smooth. Cover and let rest at room temperature 30 minutes to 2 hours. (Or refrigerate up to 12 hours. To take the chill off, leave on the counter while oven preheats.)
Place a rack in top third of oven and preheat broiler. Place a 10-inch cast-iron skillet in oven and let it sit under broiler 5 minutes. While skillet heats, skim off and discard foam on surface of batter.
Carefully remove hot skillet from oven. Add remaining 2 tablespoons olive oil to skillet and carefully swirl to coat the bottom. Pour batter into skillet and return it to oven. Broil until edges are set, center is firm, and top is lightly browned in spots, 6 to 10 minutes.
Remove from oven. Shower with Pecorino Romano, then top with several grinds of black pepper. Let cool 5 minutes, then carefully slide a flat spatula under the farinata and transfer to a cutting board. Slice into wedges and serve warm. Serves 4.