farinata

12" circular pizza pan with low sides

175g chick pea flour
500ml cold water
1 tspn salt

1/2 medium onion, thinly sliced
dried rosemary
extra virgin olive oil
parchment paper

Whisk 1/2 water into the flour beating out the lumps. Add the rest of the water and the salt, whisk well. Let the batter rest for 2 hours.

Cut parchment paper into a circle just larger than the pan. When ready to cook preheat oven to 500'

Whisk the batter again, adding a little more cold water. It should be the consistency of table cream. Place the paper over the pan, smoothing it into the edges with your fingers. Generously cover the paper with olive oil. Using a large ladle add 2/3 of the batter to the pan. With a rubber spatula mix the olive oil and batter together. It does not need to be mixed completely. Add the remaining batter. Spread the onions evenly over the batter.

Transfer to hot oven. After 5 minutes when the batter is starting to set sprinkle the rosemary evenly over the surface. Continue to cook until golden brown, 20-25 minutes. Remove from the oven, dress with extra virgin olive oil and fresh ground black pepper. When cool enough to handle use a metal spatula to lift the farinata off the paper and cut into wedges.

Enjoy!

Andrew
Zucca Trattoria