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A flat cake, similar to a pancake that is a traditional food from Italy. It is made by adding chickpea flour to a bowl of lukewarm water, which is then allowed to stand for several hours. A froth that forms on the surface is then removed and olive oil is added. The batter is poured into a shallow pan allowing it to spread over the bottom, no more than 1/4 inch thick. The batter is then topped with seasonings such as rosemary, sea salt and pepper, baked in an oven or over an open fire, and served for breakfast, lunch, dinner, or a snack. When extra farinata is left over from the meal, it can be broken into pieces and combined with onions, mushrooms, grated cheese, and olive oil to form a crispy mixture known as panissa.

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