FARINATA

the four ingredient meal you need to add to your weekly rotation

I am and have always been obsessed with the Italian cuisine, it speaks to me on a very deep and personal level. I like to think that somewhere far back in my ancestry there is an Italian, I feel she lives through me and the food I cook every day, but my deathly pale complexion tells another story. I am Italian in my heart and that’s what matters. The thing I adore about much of Italian cooking is its simplicity, I am often struck by the short ingredients list, simple method and effortless nature of the cooking, paired with the deliciousness of the resulting food. I’m reminded that often, less is more. Farinata seems to encapsulate this style of cooking, this pancake from Liguria has just four ingredients (if you count the water) and you don’t need any specialist equipment or skill to pull it off. It’s a perfect reminder of the magic that is cooking, a few very simple ingredients, treated with care and respect, transformed into an edible delight. How could we be so lucky ?!

Farinata always makes a return to my table in summer, when I have less patience for standing over a hob for hours on end. I like to batch make a few things at the start of the week and then add to them with fresh salads, salsas and sauces as the days go by. Farinata just happens to be both gluten free and vegan so it’s also a really good option to make if you are catering to a big crowd, with a few dietaries. It can act as a please all carb to build the meal around. When I’m hosting, I love to start with a carb that everyone can eat and then make a few optional additions that cover protein and fibre.

The recipe I’ve included below is for a very simple farinata with shallots, but I’ve made versions with anchovy, slivers of garlic, thin potato slices, rosemary and much more cooked into the batter. Once you’ve mastered the base recipe you can experiment and add whatever you like - the farinata world is your oyster. In addition to all that, it freezes incredibly well and is a great one to batch make, slice and freeze, so you can pull a piece out when you need supper on the table in a flash.

Sending love, Rosie x

FARINATA

There isn’t much more to say about this recipe other than you need to make it! And then you will understand. You too will fall in love with its simplicity, versatility and incredibly addictive crunchy, salty, squidgy vibe. For this salad I tossed together thinly sliced shallots, salted tomatoes, parsley and a little sumac - the ideal combo if you ask me. Other excellent toppings include pesto, shaved pecorino, caponata or salsa - just about anything really!

150g gram flour (chickpea flour)

1 tsp salt

A grind of black pepper

120ml extra virgin olive oil (80ml in batter 40ml in the pan)

400ml water

2 shallots, thinly sliced

1. In a large mixing bowl whisk together the gram flour, salt, black pepper and 80ml of the olive oil until a smooth paste forms.

2. Gradually whisk in the water, a little at a time, making sure to whisk in the same direction to avoid any lumps.

3. Once all the water has been whisked in, cover the bowl with a clean towel and leave at room temperature for an hour. You can put the batter in the fridge at this stage and leave it overnight to allow the batter to ferment slightly, which I believe results in a better texture, but you can also do it on the same day at room temperature and it will be great.

4. While the batter rests, preheat the oven as hot as it will go, or at least to 220c.

5. When you are ready to cook, pour the remaining 40ml of oil into an oven proof frying pan, a cast iron pan would be perfect.

6. Carefully transfer the pan to the oven and allow it to heat up for 10 minutes.

7. Carefully remove the pan from the oven - the oil will be very hot!

8. Give the batter one last whisk and then pour into the oil in the frying pan, using oven gloves and watching out for any spluttering oil.

9. Sprinkle the onion slices over the batter and then bake in the oven for 20 minutes, or until the top is crisp and golden brown.

10. Allow the pancake to cool slightly before slipping it out of the pan and slicing.