Farinata e Pomodori Secchi

Farinata, cecina and panelle are variations found across Italy. Made with a chickpea flour batter fried in olive oil, it’s a dish heavily influenced by the North African communities who helped shape Italy in the 9^th century! Dried pasta was introduced to Italy in a similar way.

Difficulty

Intermediate

Yield

Serves 6

Ingredients

1 cup water1 cup chickpea flour2 tablespoons plus 1 teaspoon olive olive1/2 teaspoon salt1/4 cup minced sun-dried tomatoes1 tablespoon rosemary, chopped Black pepper

Equipment

Chef's knifeMeasuring cupsMeasuring spoonsCast iron panWhiskSpatulaBowls of various sizesDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat an oven to 425°F.

In a mixing bowl, whisk together water and chickpea flour until smooth. Add the oil, salt, pepper, rosemary and tomatoes, mixing well until fully combined. Cover and set aside at room temperature for 20 minutes.

Oil and place the cast iron pan in the oven for 5 minutes to preheat. Carefully remove from the oven and add the batter, spreading evenly. Bake until the top is firm and the edges are brown, about 15 minutes. Cut into thin wedges and serve immediately.