Farinata

Farinata. A delicious chickpea pancake from Italy, traditionally served as a snack with cured meats and makes a great gluten free option. Here served with asparagus mint and lemon, but I also love it with Lardo and fried eggs. Couldn’t be simpler to make and has such a great texture, juicy in the middle but crisp on the outside with a lovely hit of rosemary and olive oil. Ingredients below. Enjoy!

INGREDIENTS

150g chickpea flour
500ml warm water
1 teaspoon freshly ground black pepper
1/2 tablespoon Maldon salt
extra virgin olive oil
2 sprigs fresh rosemary, leaves picked from the stalks

METHOD

Add the chickpea flour and water to a bowl and mix. Season generously with salt and pepper, then whisk again. Cover with a tea towel, leave to sit for two hours, then whisk in the olive oil. Preheat your oven to 220 degrees celsius, letting your heavy bottomed frying pan get smoking hot. Pour your mixture into the pan, about 1cm thick. Sprinkle finely chopped rosemary on top, then return to the oven for about 10 minutes to cook through. Fantastic served with some simply boiled asparagus, or whatever is in season!