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Fainè is the name of Genovese chickpea porridge as it is called in Sassari, while in Carloforte it is called fainò, but it is still the same chickpea porridge.

The difference from the classic original Genoese recipe is that the Sardinian version enriches the chickpea flour mixture with other ingredients, such as onions, Sardinian sausage or both.

In Sassari and Carlofortina cuisine, it is mainly eaten as the only dish, served already cut, often with ground black pepper. It is prepared in some typical restaurants (where it is the only dish served) but also in many pizzerias, pubs and sandwich shops. 


About 4 hours before baking the fainé, prepare the batter. Pour the chickpea flour into a bowl and stir vigorously with a wooden spoon or whisk, to avoid lumps, add the cold water a little at a time. Season with a pinch of salt, then stir. Cover the bowl with a cloth and let the batter rest in a cool place for four hours. Fifteen minutes before baking, turn on the oven and bring it up to 250 °C. Take the baking tray, which must be low and round for this preparation, and grease it with extra virgin olive oil so as to cover the entire surface. Then remove the foam that has formed on the surface of the batter with a slotted spoon and pour the batter into the baking tin, stirring lightly so that the oil from the bottom of the tin partly passes over it. Sprinkle the surface with a generous grinding of pepper, place in the oven and bake for 30 minutes, turning the pan occasionally. When cooked, the surface should have a golden crust with darker areas. Take the fainé out of the oven, cut it open and serve immediately. It should be eaten very hot and strictly by hand.

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