This is one of my favorite dishes. I originally learned how to make it from a fabulous cook (@kitchenlee-way) in upstate NY. Having just gone gluten-free this old-world Mediterranean dish stole my heart. It is rich and sweet and easy to make. I spent an entire winter eating Farinata with a vegan caser salad. I suggest throwing this magical dish into your rotation. It works well as a side dish, a pizza crust, a bread substitute, or a picnic snack.
Chick-Pea Bread, Farinata
Author: Medicinal Diet
- 1-2 Onions, halved and thinly sliced
- 2 Cup chic pea flower, sifted
- 2½ Cup warm water
- ½ olive oil
- 2 t sea salt
- 1 T fresh cracked black pepper
- Fresh or dried Rosemary
- Sift the chick flour into a bowl.
- Slowly add and whisk the warm water.
- Add the olive oil, salt, and pepper.
- Cover the bowl with a towel or plate and let rest for at least 1 hour (or up to twelve hours in-refrigerated).
- While the batter is resting, slice the onions into think crescents and toss into a hot skilled with some more olive oil and salt, caramelized onions until they are soft, sweet, and brown.
- To Bake:
- Pre heat the oven to 500. Pre-heat a cast iron skillet for five minutes in the oven before pouring in the batter. This will create an extra textured crust. Pour the batter into the skillet with the onions and bake until the batter is set and browed on top, it should start to crack on top.
- You can brush more oil on top and add flake salt and or a round of herbs. I like maldon salt and cook it under the broiler for another couple minutes.
- Farinata can take a bit of time to firm up, and can take as long as 20 minutes to set.
- This recipe works with a 12 inch cast iron skillet
Mushrooms, garlic, capers make great additions to this recipe.
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