Farinata

Farinata

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

For me, farinata is the ultimate nibbly bite. A cool drink and a plateful of these crispy chickpea crepes just can’t be beaten. They also make a great addition to an antipasto platter.

If you’re using a cast-iron pan, make sure it’s well seasoned so it’s as close to non-stick as possible. The success of this recipe depends on the temperature of your oven and the temperature of your pan – the hotter the better.

Ingredients

Quantity Ingredient
150g chickpea flour
salt
75ml olive oil
100ml light olive oil
200g raw prawns, peeled, deveined and sliced in half
1/4 cup rosemary leaves, tossed in olive oil
freshly ground black pepper

Method

  1. Sieve the flour and slowly mix in 2 cups of tepid water to form a thin batter, making sure it’s completely free of lumps. Leave to rest for 1–1 1/2 hours.
  2. Preheat the oven to 250°C.
  3. Just before you use the batter, add a good pinch of salt and the olive oil, making sure they’re thoroughly mixed in.
  4. Heat a large non-stick or cast-iron frying pan on the stovetop. When hot, carefully add enough light olive oil to cover the bottom of the pan. Pour in enough batter to form a thin layer. Sprinkle with the sliced prawns, rosemary leaves and a little pepper.
  5. Transfer the pan to the oven and cook for 5–10 minutes, or until the edges are brown. The centre should be cooked and the bottom crisp. Use a spatula to remove the farinata from the pan.
  6. To serve, cut the farinata into pieces, arrange on a large plate or board and sprinkle with salt.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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