Farinata is simply wonderful. It is a Besan (chickpea flour)-based baked dish that is wonderfully flexible with the ingredients that can be incorporated. Much like the Indian Pudla (Cheella/Puda), except farinata is baked in the oven rather than pancake-like fritters cooked on the stove top.
Today a simple dish indeed, using what was available on the kitchen bench. Simple maybe. Delicious definitely. Devilishly More-ish.
Farinata is good as a snack, for lunch with a salad, or even for breakfast.
Prep time: 35 mins including resting time for batter
Cooking time: 25 mins
Serves: 4 – 6 people, depending how you use it
1 cup chickpea flour / gram flour / besan
1.25 cups water
0.5 tspn salt
large pinch black pepper
3 Tblspn virgin olive oil
2 small zucchinis, or the equivalent portion of a large one
3 tomatoes, diced
1 – 2 small onions, chopped finely
dried mixed herbs (optional)
Beat the flour, water, pepper and salt together until they are well mixed and there are no lumps in the batter. Cover, and leave to rest for at least 30 minutes.
Heat the oven to 225C.
Mix the diced tomatoes and onions.
Choose an oven-proof pan with sides at least several cm tall. Add the olive oil, and heat in the oven for a few minutes. Remove the pan and pour in the batter.
Scatter the diced vegetables over the batter and then sprinkle with the mixed herbs (if using). Place in the oven and cook for 20 -25 minutes. Remove from the oven and allow to cool a little before slicing.