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 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

1. Mix the water and the flour with a wooden spoon and stir in order not to make lumps.
2. Add salt and pepper and mix.
3. Add the rosemary and the extra virgin olive oil and mix well.
4. Let the mixture stand for 3-4 hour or even better overnight.Remove the rosemary.
5. Preheat the oven to 200°C.
6. Cover the bottom of a baking pan with a sheet of baking paper.
7. 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.
8. Slice zucchini crosswise into paper-thin slices.
9. Toss zucchini slices with salt and let drain 20 minutes. Rinse zucchini slices well. Wipe dry with a paper towel.
10. Whisk together olive oil and balsamic vinegar.
11. Serve Farinata on the serving plate along with a layer of zucchini and tomato slices.
12. Season with sea salt, then sprinkle with basil strips and serve immediately.
13. Sprinkle with cheese.

Similar Links:
Channa Chat or Chickpea Snack
Zucchini Quiche
Zucchini With Rice Stuffing
Lettuce Salad
Chicken Salad