Farinata with prawns, rosemary and lemon

Ingredients

For 1 serving

• Chickpea flour70 g
• Shrimp130 g
• Arugula30 g
• Extra virgin olive oil1 tablespoon
• Rosemary2 g
• Lemon zest2 g
• Garlic1 clove
• Saltto taste

Contains: shellfish,

Method

1. Put the chickpea flour in a bowl and slowly whisk in cold water, about three times the weight of the flour, until smooth; add salt and leave it to rest for 30 minutes, skimming off the foam on top. For the last 15 minutes preheat the oven to 250 °C (conventional).
2. Grease a 24 cm tin with two-thirds of the oil and heat it in the oven for 5 minutes. Pour in the stirred batter, scatter the rosemary needles over and bake at 250 °C for 18 minutes, until golden and crisp at the edges.
3. Meanwhile peel the prawns, slit them along the back and remove the dark vein; wash and dry the rocket.
4. In the last few minutes heat the remaining oil in a frying pan over high heat with the crushed garlic and sauté the prawns for 2 minutes, until pink; season with salt and remove the garlic.
5. Cut the farinata into wedges and serve with the prawns, rocket and grated lemon zest.