Farinata are super-humble flapjacks made from chickpea flour, a bit of rosemary, and a torrent of really good olive oil, fried up hot and crisp. But their texture and flavor are pure crunchy, creamy, woozy-making deliciousness. With a cold, crisp drink (slushy white wine’s your best friend here) and a cacio e pepe–style blizzard of Pecorino Romano cheese and black pepper, this is the total fireside/lakeside/tentside fever dream.

AT HOME

• 1 cup chickpea flour (see Note)
• 1 teaspoon kosher salt

AT CAMP

• Prepared chickpea flour mixture
• 1 cup lukewarm water
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh rosemary leaves
  (yes, this seems likea lot; go with it!)
• 2 ounces Pecorino Romano cheese (see Note)
• Freshly ground black pepper

1. MIX

In a resealable bag, combine the chickpea flour and salt.

2. MAKE THE BATTER

In the resealable bag with the chickpea flour mixture, combine the water and 2 tablespoons of the olive oil.

Seal the bag, shake to mix well, and let stand for up to 8 hours.

3. FRY AND SERVE THE FARINATA

Set a 10-inch nonstick skillet over high heat. Working quickly, add 1 tablespoon olive oil and 1 tablespoon of the rosemary leaves to the pan and swirl to coat the bottom and sides.

Gently pour half of the prepared batter into the pan and cook until the flapjack is laced with air holes and nutty brown at its edges, about 2 minutes. (The batter will displace some of the oil when you pour it in.)

Slide a spatula under the farinata to dislodge any sticking bits, and shake the pan back and forth to release the farinata, then flip and cook until it turns crisp on the outside but is still slightly creamy in the center, about 1 minute more. Transfer to a warm plate. Adjust the heat if necessary (the skillet will continue to heat as you cook, so it may have gotten too hot), then repeat with the remaining olive oil, rosemary, and batter.

Cut the farinata into wedges, shave the cheese onto it using a vegetable peeler or knife, then dress with more pepper than seems reasonable.

NOTES

The quality of different chickpea flours varies. I’ve had the best results with brands from Italy, easily found at Italian grocers or online.

These flapjacks make a terrific base for foil-roasted vegetables, grilled chicken or steak, or melty feta and tomato dip.

Vegan option: Skip the cheese and top the farinata with fresh sliced tomatoes or any roasted vegetable.