Farinata with Zucchini & Onions
20m
Farinata is a typical Ligurian street food dish that uses a very nutritious 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 1 zucchini
Trim, peel, and slice 1 medium red onion
Smash 1 garlic clove
Add 1 cup of chickpea flour and 1 cup of room temperature water to a bowl
Add 1 tsp of salt and 2 tbsp of extra virgin olive oil
Whisk until a smooth and lump-free batter is formed
Heat 2 tbsp 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, ½ tsp of salt, and ½ tbsp 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!
Yield 2 people
Large Zucchini
1
Medium Red Onion
1
Chickpea Flour
1 cup
Garlic
1 clove
Extra Virgin Olive Oil
4½ tbsp
Salt
to taste
Water
1 cup
Equipment
Whisk