Farinata of Chickpea with Zucchini Salad
Farinata is a thick pancake made with a thin mix of chickpea flour with lots of olive oil and sea salt, cooked in a pan in a very hot oven until it is gold and crusty. It is important that the pan is perfectly flat and level when in the oven; otherwise one of the corners will be thicker and will be undercooked when the opposite corner starts to darken.
No. of Servings: 6 – 8
500gms Chickpea Flour
3 cups Water
5tbsp Extra Virgin Olive Oil
1 branch Rosemary
Salt and Black pepper to taste
For Zucchini Salad
3 Zucchini
3 Tomatoes (sliced )
¼ cup Basil (chopped)
2 tbsp Cheese (coarsely grated)
3 tbsp extra-virgin Olive Oil
1 tsp Salt
¼ tsp Black Pepper
No. of Servings: 6 – 8
Ingredients:
For Farinata 500gms Chickpea Flour
3 cups Water
5tbsp Extra Virgin Olive Oil
1 branch Rosemary
Salt and Black pepper to taste
For Zucchini Salad
3 Zucchini
3 Tomatoes (sliced )
¼ cup Basil (chopped)
2 tbsp Cheese (coarsely grated)
3 tbsp extra-virgin Olive Oil
1 tsp Salt
¼ tsp Black Pepper
Directions:
- Mix the water and the flour with a wooden spoon and stir in order not to make lumps.
- Add salt and pepper and mix.
- Add the rosemary and the extra virgin olive oil and mix well.
- Let the mixture stand for 3-4 hour or even better overnight.Remove the rosemary.
- Preheat the oven to 200°C.
- Cover the bottom of a baking pan with a sheet of baking paper.
- Pour on it the mixture of chickpea making a thin layer of 1 cm of thickness and bake in the oven for about 30 minutes or until the surface of Farinata becomes slightly golden.
- Slice zucchini crosswise into paper-thin slices.
- Toss zucchini slices with salt and let drain 20 minutes. Rinse zucchini slices well. Wipe dry with a paper towel.
- Whisk together olive oil and balsamic vinegar.
- Serve Farinata on the serving plate along with a layer of zucchini and tomato slices.
- Season with sea salt, then sprinkle with basil strips and serve immediately.
- Sprinkle with cheese.
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