Fritella con farina di ceci

An egg-free, milk-free pancake. "Ooh yummy" I hear you cry!! I know, at first I wasn't convinced either. This recipe has no bells and whistles and it is very humble, but it's apparently quite a local speciality and I found it surprisingly addictive. According to Guiseppina, this isn't strictly a fritella because it doesn't contain any eggs, but fritella is the term which apparently describes it the most closely.

Makes about 4 pancakes

Approx. 1 small cup of chickpea flour
Water (about a cupful)
4 tbsp. extra virgin olive oil
Pinch of salt
Large sprig of rosemary, leaves chopped finely (about 2 tsp. once chopped)

• Gradually add water to the flour, stirring all the time to avoid lumps. Continue adding water until it reaches the consistence of crepe batter (about the thickness of double cream).
• Add the salt and rosemary and stir again.
• Heat a small pancake pan (on a high heat) and add 1 tbsp. of oil.
• Once the oil is sizzling, add a ladleful of the batter. Swirl the pan to ensure the batter coats the base, then cover the pan.
• Fry for about a minute until the underside is golden and mostly cooked through, then flip and fry for a minute or so more (until completely cooked).
• Repeat the process with the remaining batter, adding an extra tbsp. of oil to the pan each time.
• Serve sprinkled with a little extra salt (if desired) as an antipasto.