Ingredients
Units
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Ingredients (Serves 4)
For the Farinata:
- 1 cup chickpea flour
- 1 1/4 cups water
- 3 tablespoons olive oil (plus extra for the pan)
- 1/2 teaspoon salt
- 1 teaspoon fresh rosemary, finely chopped (optional)
- Freshly ground black pepper, to taste
For the Arugula Salad:
- 4 cups fresh arugula
- 1/4 cup cherry tomatoes, halved (optional)
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar or lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: Shaved Parmesan cheese for garnish
Instructions
Instructions
1. Prepare the Farinata Batter
- In a mixing bowl, whisk together the chickpea flour, water, and salt until smooth. Let the batter rest at room temperature for at least 30 minutes to allow the flour to hydrate.
- Stir in 2 tablespoons of olive oil and chopped rosemary (if using) after the batter has rested.
2. Preheat the Oven and Pan
- Preheat your oven to 450°F (230°C) with a large cast-iron skillet or oven-safe baking dish inside.
- Once the oven and pan are hot, carefully remove the skillet and coat the bottom with 1 tablespoon of olive oil.
3. Cook the Farinata
- Pour the batter into the hot skillet, tilting it to spread the batter evenly.
- Return the skillet to the oven and bake for 12-15 minutes, or until the farinata is set and golden brown on the edges.
- For extra crispiness, place it under the broiler for 1-2 minutes.
4. Make the Arugula Salad
- While the farinata cooks, toss the arugula (and cherry tomatoes, if using) in a large bowl with olive oil, balsamic vinegar or lemon juice, salt, and pepper.
- Add shaved Parmesan cheese if desired.
5. Serve
- Slice the farinata into wedges and serve warm or at room temperature.
- Plate the arugula salad on the side and enjoy as a light meal or appetizer.
