Farinata di Ceci Recipe
Our customer Ernie Zornizer shared this recipe with us; we tried it and love it! Thank you, Ernie!
(Serves 8 to 10 as an appetizer)
- 4 cups warm water
- 3 cups chickpea flour (15 ounces)
- 1 tablespoon kosher salt
- 3 tablespoons small whole fresh sage leaves
- ½ cup plus 2 tablespoons extra-virgin olive oil
- 1 cup thinly sliced onion, sautéed in olive oil
- ½ cup pitted kalamata olives, sliced in half
- Freshly ground pepper
Pour the water into a bowl. Slowly whisk in the chickpea flour until smooth.
Let stand at room temperature for 2 hours.
In the meantime, fire up your pizza oven and when the temperature is about 500° F, place the sliced onion in a small cast iron skillet or metal pan and sautée by keeping it by the oven opening.
Skim any foam off the batter. Stir in the salt and ¼ cup plus 2 tablespoons of the oil.
Heat two 10-inch cast-iron skillets in the oven for 15 minutes. Carefully add ½ of the remaining olive oil to each hot skillet, swirling to coat. Divide the batter between the skillets; it should be less than 1/2 inch thick. Spread the sage, onions and olives on top of the batter.
Bake for 25 to 30 minutes until golden brown on top and crisp around the edges.
Let the farinata cool for a few minutes, slide onto a board; cut into wedges. Sprinkle with pepper; serve warm or cold.
Buon appetito from Los Angeles Ovenworks!