Farinata – super healthy, super scrumptious, super colourful... Super! :)

Posted on 16th October 2016

 Colourful (and “veggifull” ;) ) Farinata

Serves 1-6, depending on if one eats it as the main or as a starter or a snack.
Difficulty -

Preparation time – 30min., plus 1h (optional, but recommended) for “resting” the mixture.
Gluten-free, suitable for vegetarians and vegans.


Farinata ( from it. “farina”- flour) - a dish from Northern Italian region of Liguria, traditionally made of chickpea (gram) flour, water, salt and extra virgin olive oil (plenty of it...). I have added vegetables, some spices and fresh sage to make it more complete, colourful and healthy and I use far less oil than the traditional recipe would require.

Ingredients:
200g chickpea (“gram”) flour (sold in any bigger supermarket, and usually found not on the “home baking” shelves, but – depending on the supermarket - in the ethnical foods, “free-from” or dry pulses/grains sections)
400ml (approx.) of water
1 medium size leek

1 red pepper (“Ramiro” type)
1 large courgette
4-5 medium size tomatoes

A bunch of fresh sage. Dry sage can be used equally well, but I prefer the taste and the texture of the fresh sage leaves

Crushed chilly, turmeric, curry and smoked paprika - all optional, but I would seriously recommend the smoked paprika!

Salt

Olive oil to grease the baking tray and to drizzle on top

Preparation:
Prepare a mixture with chickpea flour, a pinch of salt and water – it should have the consistency of dense gravy. Take care of pouring the water fairly slowly to avoid the mixture becoming lumpy (I use a balloon whisk – works really well for the purpose). If you can, leave the prepared mixture to rest for 40-60 min. or even more – thus it will become more homogeneous. In the meantime cut all the vegetables into small squares and chop the sage leaves. Oil the standard baking tray and evenly dispose all the vegetables and the sage. Add spices according to your taste, a little bit of salt if you think you did not put enough into the mixture. Heat the oven to 180 – 200°C. Pour the mixture over the vegetables, sparingly drizzle with olive oil and put into the oven for 25-30 min – until the vegetables are cooked and the farinata acquires the consistency of soft flat bread (- ish...). Let it rest for several minutes, cut into pieces of your desired size and serve. Could be eaten either warm or cold.

Enjoy! (you will... :) )
 
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