Farinata
Summary
| Yield | |
|---|---|
| Prep time | 1 1⁄2 hours |
| Kind of Dish | side dishes |
| Dietary Info | vegetarian vegan gluten-free |
| Tags | italian |
Description
A delicious dish that can either be made into a crepe for a light side/snack or into a polenta-like cake for a heartier meal.
Ingredients
| 1 1⁄2 | Cup | cold water |
| 2 | Cup | chickpea flour |
| 2 | Teaspoon | kosher salt |
| 1⁄3 | Cup | extra-virgin olive oil |
| 2 | scallions, thinly sliced | |
| 1 | Tablespoon | chopped fresh rosemary or sage |
| coarsely ground black pepper (to taste) |
Instructions
In a bowl, combine cold water, flour, salt and oil. Whisk until smooth. Let stand at room temperature for one hour (or put in the fridge overnight).
Preheat the oven to 450F. Grease a 13x9x2 baking pan and pour the batter into the pan, about 1/4 inch deep for crepes. You can use a smaller baking pan and pour the batter thicker for a polenta-style dish. Bake 5 minutes or until the batter begins to set.
Turn broiler on high. Cook until firm and speckled with brown spots from the broiler. Scatter the onions and rosemary/sage on top and sprinkle with pepper. Serve hot, cut into squares.
Notes
This would be delicious made into the polenta-style recipe topped with Tuscan sauce. It's also just good on its own as a light snack, made into the thin crepes! Another one where the majority of the "cooking time" is dead time for you to get drunk during.
