Farinata

Ingredients

Instructions

1. 1

   Preheat the oven to 250°C with a 24 cm cast-iron skillet or heavy ovenproof pan inside so the pan gets thoroughly hot. Finely chop the rosemary leaves and set aside.

2. 2

   In a bowl, whisk the chickpea flour with the water until completely smooth, then whisk in the salt and black pepper. Let the batter stand for 10 minutes; this short rest helps the flour hydrate and reduces any raw, beany taste. Skim off any foam from the surface if present.

3. 3

   Carefully remove the hot pan from the oven. Add the olive oil and swirl to coat the base and sides generously; the oil should shimmer. Pour in the batter and sprinkle the chopped rosemary evenly over the top.

4. 4

   Bake on the top rack for 14-16 minutes, until the farinata is set, lightly puffed in places, and deeply golden at the edges. If needed, switch to grill/broil for 1-2 minutes at the end to develop the characteristic browned spots; watch closely so it does not burn.

5. 5

   Remove from the oven and rest for 2 minutes so it firms slightly and releases more easily from the pan. Slice and serve hot or warm with an extra grind of black pepper if you like.

Nutrition per serving

Notes

• •For the best texture, use a very hot pan and do not skimp on the olive oil; this helps create the crisp, lacy edge typical of good farinata.
• •A traditional farinata batter is often rested longer, but this shortened method still works well for a 30-minute schedule.
• •If you do not have cast iron, use a heavy metal ovenproof skillet or a small preheated baking tray.
• •Serve with a simple green salad or alongside grilled vegetables.

Background