Farinata with Zucchini & Onions
Farinata is a typical Ligurian street food dish that uses an amazing ingredient: chickpea flour. It can be a vegan alternative to frittata, since it contains no eggs. It is a great dish for a casual lunch, a brunch, or even as an easy appetizer for a dinner party. This version is made with zucchini and onions, but you can try it with any other seasonal vegetables available to you.
Thinly slice <quantity>1</quantity> zucchini
Trim, peel, and slice <quantity>1</quantity> medium red onion
Smash <quantity>1</quantity> garlic clove
Add <quantity>1<unit>cup</unit></quantity> of chickpea flour and <quantity>1<unit>cup</unit></quantity> of room temperature water to a bowl
Add <quantity>1<unit>tsp</unit></quantity> of salt and <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil
Whisk until a smooth and lump-free batter is formed
Heat <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil in a pan over medium heat. Add the garlic and onion. Cook until they start to turn golden
Add the zucchini slices, <quantity>½<unit>tsp</unit></quantity> of salt, and <quantity>½<unit>tbsp</unit></quantity> of extra virgin olive oil. Sautée for 3m until the zucchini is cooked but still firm
Cover the vegetables with the chickpea batter. Rotate the pan and push the edges to ensure the batter is evenly spread. Cook for 2m until the batter is dry on the surface
Turn off the heat. Fit a plate over the pan and turn it over to transfer the farinata to the plate. The farinata with zucchini & onions is ready
Garnish with herbs of your preference and enjoy!
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