Farinata with rosemary and olive oil
- February 2015
- Serves 8-10 as a nibble with drinks
- Hands-on time 15 min, oven time 10 min, plus 10 min resting
This crisp, savoury Italian pancake recipe can be easily adapted with herbs, onion, or cheese. Serve as a nibble with drinks.
- 7.4g (1g saturated)
- 7.2g (0.4g sugars)
For 10 servings
- 150g chickpea (gram) flour
- 2 tbsp extra-virgin olive oil, plus 4 tbsp for frying and extra for drizzling
- ½ tsp baking powder
- 1 tsp salt
- 4 fresh rosemary sprigs, leaves picked
- Sea salt for sprinkling
- Put the flour, 2 tbsp oil, baking powder and salt in a mixing bowl. Using a balloon whisk, stir through 300ml cold water to form a loose batter. Rest for 10 minutes, then skim the froth from the surface (or see Make Ahead).
- Heat the oven to 240°C/fan220°C/gas 9. Heat a 20cm heavy-based, ovenproof frying pan on the hob. Add 2 tbsp extra-virgin olive oil and, when it shimmers, pour in half the batter. It should sizzle like Yorkshire pudding batter. Once the edge is set, turn the heat down a bit. When the mixture begins to bubble, scatter over half the rosemary leaves, then continue to cook on the hob until the sides begin to turn golden.
- Transfer the pan to the oven and cook for 10 minutes or until the pancake is golden and crisp at the edge, with a soft centre. Flip it out of the pan, scatter with sea salt and drizzle with a little more oil. Repeat with the remaining batter.
- Cut the pancakes into slices and serve warm, or leave to cool to room temperature (but we think they’re much better warm).
Make the batter up to 8 hours ahead, then cover and leave somewhere cool. Skim the froth from the surface before cooking.
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