Farinata, Crescenza, Roasted Peppers, Rosemary, Lemon and Pecorino
- 40 oz. Chickpea flour
- 2 T Salt
- 64 oz. Water
- 3 oz. Crescenza or mozzarella cheese
- 2 oz. Pecorino, grated
- 3 oz. Roasted or pickled red peppers
- 3 oz. Sautéed onions
- Fresh lemon, as needed
- Fresh rosemary, chopped, as desired
- Olive oil, as needed
Combine flour and salt; slowly whisk in water to make a smooth batter. Cover with plastic wrap and allow to sit at room temperature for 3 hours. Refrigerate and use within 24 to 48 hours.
Preheat an 8 or 9.5-inch nonstick or cast-iron pan over high heat (farinata will not rise if the vessel is not very hot). Swirl 1 heaping tablespoon olive oil in the pan followed by 6 ounces batter. Lower the flame and watch the batter set around the edges.
Once the batter is set (little bubbles will form), flip the farinata using a fish spatula, and add another tablespoon of olive oil to crisp up the other side. Place pan in a preheated 400°F oven and wait for the batter to firm, about 2 minutes. Top with Crescenza or mozzarella, followed by pecorino, peppers and onions. Return to the oven and bake a few minutes more until cheese is melted and peppers are warm. Place on a plate, squeeze lemon over the top and sprinkle with rosemary.
Makes 1 farinata with leftover batter.
Chef Hillary Sterling Vic’s, New York from Food Fanatics Magazine®