The use of chickpea flour for endless varieties of dishes fascinates me. Having made pudla again for lunch yesterday, I remembered that we hadn’t made farinata for a long time. It is great for a brunch with some salads.
The toppings for farinata are endless and only limited by your imagination. The key is to avoid juicy toppings. Today we added olive paste to the batter and topped the farinata with cheese.
Farinata with Tomato, Onions and Cheese
Prep time: 35 mins including resting time for batter
Cooking time: 25 mins plus 5 mins resting time
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
1 – 2 tspn olive tapenade
3 Tblspn virgin olive oil
2 tomatoes, seeded and diced
1 small onion, chopped finely
grated parmesan or other cheese
Beat the flour, water, pepper and salt together until they are well mixed and there are no lumps in the batter. Add the olive tapenade and mix through. 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. You want your farinata to be fairly thin, so choose a pan large enough to form a layer of batter that is not too thick. 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 grated cheese. Place back in the oven and cook for 20 -25 minutes. Remove from the oven and allow to cool a little before slicing.