Phoebe's Cookbook

Farinata

Farinata (Italian Crêpe)
Recipe By: Andrew Milne-Allen, adapted by Dave Mathews
Serving Size: 4
Preparation Time: 10Min
Total Time: 2hrs

3/4 cup chickpea flour
1 tsp salt
1 1/2 cups water

3 tbs extra virgin olive oil
2 shallots, diced
1 tomato or 8 cherry tomatoes, diced
Freshly ground black pepper
1 tsp fresh or 1/2 tsp dried rosemary

1. Mix together flour and salt. Whisk in water vigorously to avoid lumps and let set for 1 hour or overnight.
2. Preheat oven to 450°F.Pour oil into a 12 inch non-stick pan then pour in the batter. Add shallots and tomatoes.
3. Whisk batter again until about the consistency of table cream. Pour in pan and stir the ingredients. Add fresh pepper. Place skillet in middle of oven and bake for 5 minutes. Add rosemary and bake for another 25 minutes.
4. Serve warm or at room temperature, sprinkled with black pepper and drizzled with more oil if desired.

©Dave Mathews
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