Rosemary farninata is incredibly simple to make and the flavour is perfectly Meditteranean. The kitchen is filled with the glorious aroma of rosemary, the farinata is satisfying and comforting and a great alternative to an omelette.
Someone does need to explain to us why we haven’t been making farinata for years?! Farinata is utterly delicious whether you eat plant-based or not.
Farinata is also known as socca, torta di ceci and Cecina is a delicious vegan omelette style dish made with gram flour. We like to infuse ours with rosemary, it makes for a delicious brunch, lunch or evening meal and can be enjoyed hot or cold making it ideal for lunch boxes.
This recipe is incredibly simple but the flavour is perfectly Meditteranean, with the glorious aroma of rosemary and the satisfying and comforting nature of the meal itself.
Chickpea flour is high in protein-containing roughly 20g of protein per 100g gram flour.
Our favourite way to enjoy our rosemary farinata is accompanied by roasted tomatoes, a spoonful of sour cream and a fresh herb chimichurri. Eat with cutlery or simply with your fingers. It’s as tasty cold as it is hot making it a great addition to lunch boxes.
Farinata is a delicious vegan omelette style dish made with gram flour.
250g gram/chickpea flour
6 tablespoons extra virgin olive oil
1 teaspoon salt
800ml warm water
1 teaspoon baking powder
6 sprigs of rosemary, leaves removed from stalk
In a medium-sized mixing bowl add the gram flour, salt, baking powder, pour in the water and whisk until the batter is smooth.
Cover and set to one side overnight or for at least 8 hours.
Skim any froth from the surface of the batter mix, then add 2 tablespoons of extra virgin olive oil and whisk in.
Heat the oven to 220°C fan.
Using a medium oven-proof frying pan add a tablespoon of extra virgin olive oil to the pan, bring to a high heat then add the leaves from 2 sprigs of rosemary and cook for 15 seconds.
Scoop 2 cups of the farinata batter into the frying pan, move the pan around so that the batter covers the base evenly. Cook until the batter starts to bubble then place the frying pan in the oven and bake for 15 to 20 minutes until golden on top.
Once cooked eat straight away or keep on a warm plate or in an oven on a low heat until the other farinatas are cooked.
To serve, we enjoy ours with roasted tomatoes and chimichurri. They are also delicious cold and a great for lunch boxes.
To store, place in an air tight container, in the fridge for up to 48 hours.
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