SERVES 4
Ingredients
150 g of chickpea flour
300ml of water
1 tbsp of olive oil + more to drizzle
2 zucchini
2 small carrots
1 small onion
Salt & pepper
1 tsp of dry or a sprig of fresh Rosemary
Crumbled Feta (optional)
Method
First, prepare the chickpea flour dough since it has to rest in the fridge for about 2 hours. Pour the chickpea flour into a bowl. Little by little, pour in the water, mixing well with a whisk.
Now add 1/2 tsp of salt and 1 tbsp of olive oil. Keep mixing until you get a smooth liquid batter without lumps.
Let the mixture rest for about 2 hours in the fridge.
Meanwhile, cut the vegetables into rounds about 1/4 inch thick.
Heat a pan with a drizzle of extra virgin olive oil. Add the vegetables and season with a a pinch of salt and pepper. Cook them over high heat for about 5 minutes, keeping them crunchy. Now set them aside to let them cool.
After two hours of resting the batter, add the vegetables. Gently insert them by mixing them with a spoon.
Pour the mixture into a baking tray (about 7 x 10 inches) lined with parchment paper and sprinkle with rosemary.
Place the tray in the oven (preheated to 390*) and bake the Farinata for about 30 minutes or until golden on the surface.
Once cooked, if you want, you can crumble some feta cheese and sprinkle on top.
