MARK BITTMAN BEST RECIPES RECIPES
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it’s called farinata). It’s traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it’s baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that’s no problem. They’re nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof..