Pan-cooked farinata with red onion and rosemary

Ingredients

For 1 serving

• Chickpea flour50 g
• Red onion40 g
• Rosemaryto taste
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Method

1. Put the chickpea flour in a bowl and gradually whisk in cold water, about two and a half times its weight, until there are no lumps; add a pinch of salt and leave to rest for 10 minutes.
2. Meanwhile, peel the red onion, halve it and slice it thinly; strip the rosemary needles.
3. Heat the oil in a non-stick pan of about 20 cm over medium heat and soften the onion with the rosemary for 4–5 minutes, until soft and translucent.
4. Spread the onion over the base, stir the batter and pour it into the pan. Cover and cook over medium-low heat for 6 minutes, until the edges come away and the top is firm.
5. Flip the farinata using the lid or a plate and cook for 3 more minutes, until golden underneath too.
6. Cut into wedges and serve with a grind of black pepper.