Farinata with spring onions and cavolo nero

Ingredients

For 1 serving

• Chickpea flour80 g
• Tuscan kale100 g
• Spring onions2
• Extra virgin olive oil1 tablespoon
• Ricotta salata20 g
• Black pepperto taste
• Saltto taste

Contains: lactose,

In season: October – March

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.
2. Meanwhile put a small pan of water on to boil. Wash the cavolo nero, strip out the central rib and cut the leaves into thin strips; when the water boils, salt it and blanch for 3 minutes, until tender, then drain and squeeze. Thinly slice the spring onions.
3. For the last 15 minutes preheat the oven to 250 °C (conventional). Grease a 24 cm tin with the oil and heat it in the oven for 5 minutes.
4. Take the tin out, pour in the stirred batter, scatter the cavolo nero and spring onions over and put it straight back in the oven.
5. Bake at 250 °C for 18 minutes, until golden on top and crisp at the edges.
6. Finish with grated ricotta salata and a grind of black pepper.