Baked chickpea farinata with rocket and cherry tomato salad
Genoa's farinata as a main course with a fresh salad.
Open in the appPer serving
- Calories
- 513 kcal
- Protein
- 22.8 g
- Carbohydrates
- 60.8 g
- Fat
- 20.2 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Chickpea flour90 g
- Extra virgin olive oil1 tablespoon
- Arugula50 g
- Cherry tomatoes150 g
- Rosemary1 g
- Balsamic vinegar1 teaspoon
- Saltto taste
- Black pepperto taste
Contains: sulphites,
In season: May – September
Method
- Put the chickpea flour in a bowl and gradually whisk in the water (about three times its weight) until there are no lumps; add a pinch of salt and leave to rest for at least 30 minutes, skimming off the foam that rises to the top.
- While it rests, heat the oven to 250 °C (conventional), its maximum, as farinata needs fierce heat.
- Grease a small tin, ideally metal, with two thirds of the oil, pour in the batter (it should be about half a centimetre deep), stir gently to spread the oil and scatter over the rosemary needles.
- Bake on the top shelf for 15–18 minutes, until the surface is golden and the edges crisp.
- Meanwhile wash and dry the rocket and cherry tomatoes and halve the tomatoes; dress them with the remaining oil, the balsamic vinegar and a pinch of salt.
- Cut the farinata into wedges, finish with black pepper and serve hot with the salad.
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