Recipes and Cooking Cacio e Pepe Farinata 5.0 (1) 1 Review 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. By Sheela Prakash Sheela Prakash Website Sheela Prakash is a published author with over 15 years of experience. She is a senior contributing editor at Kitchn, where she focuses on home cooking, wine, and wellness articles. She has developed recipes for Better Homes & Gardens and has also been featured in Simply Recipes and Serious Eats. Sheela attended the University of Gastronomic Sciences in Italy, where she obtained a master's degree. She also graduated from New York University's Department of Nutrition and Food Studies. Learn about BHG's Editorial Process Published on January 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 10 mins Total Time: 50 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 cup chickpea flour 1 cup water 3 tablespoon olive oil ½ teaspoon kosher salt Finely shredded Pecorino Romano cheese Freshly ground black pepper Directions 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. Rate it Print Nutrition Facts (per serving) 207 Calories 14g Fat 14g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 207 % Daily Value * Total Fat 14g 18% Saturated Fat 3g 15% Cholesterol 6mg 2% Sodium 276mg 12% Total Carbohydrate 14g 5% Total Sugars 3g Protein 7g Calcium 69mg 5% Iron 1.2mg 7% Potassium 209mg 4% Folate, total 100.9mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.