I first had farinata a year ago in Liguria. Finally, after surviving on lockdown online supermarket substitutes for 9 weeks, the gram flour finally turned up.
Serves 4 (or 10/12 as a nibble)
150g chickpea (gram) flour
2 tbsp extra-virgin olive oil, plus 4 tbsp for frying and extra for drizzling
½ tsp baking powder
1 tsp salt
300ml water
4 fresh rosemary sprigs, leaves picked
Sea salt for sprinkling
Whisk flour, oil, baking powder, salt, rosemary and water together with a ballon whisk until a smooth runny batter. Rest for 10 minutes - overnight! Skim froth off the top before cooking.
Heat 2 tbsp olive oil in a large frying pan. When shimmering carefully pour in the batter and fry until the edges have set. Turn the heat down, and continue to fry until the edges turn golden brown.
Finish under a hot grill for a further 10 minutes until golden brown. Drizzle with olive oil an sea salt and slide onto a chopping board to slice up. Serve hot or cold.
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