Farinata with Pecorino, Lombata and Baby Arugula
Prep time: 
Cook time: 
Total time: 
Serves: 8 Slices
This recipe is lovingly ripped off/modified from Donatella Cooks who used different toppings and a slightly different method. Buy her book ya'll.. it's good..really good.
  • ⅔ cup chickpea flour
  • ¾ cup water
  • 3 tablespoons olive oil
  • ¼ to ½ teaspoon kosher salt
  • Pecorino Shavings
  • 4-6 slices of Lombata. (If you can't find lombata, I weep for you. I suggest prosciutto as an option)
  • small handful of baby arugula
  • good quality olive oil for drizzling
  • salt and pepper
  1. Whisk the chickpea flour into the water until smooth. Mix in 2 tablespoons of the olive oil and the salt.
  2. Cover and set aside for at least 2 hours. 4 is better if you can stand it.
  3. Heat your oven to 450 degrees.
  4. Add the remaining olive oil to an oven safe skillet and put the skillet in the oven for 10 minutes.
  5. Remove the skillet and pour in the batter. Swirl the skillet so the batter covers the bottom of the pan and creeps up a little on the side.
  6. Return the skillet to the oven for 15 minutes or until the edges are a bit brown and crispy
  7. With a stiff spatula, remove the farinata from the skillet and slide out onto a cutting board.
  8. Top with the cheese, arugula and lombata. Drizzle on some olive oil and sprinkle with additional salt and pepper.
  9. Slice into 8 pieces and enjoy while warm
Nutrition Information
Serving size: 8 Slices (what? hush you!)
Recipe by Pirate Jeni at http://www.piratejeni.com/2012/03/24/file-this-under-foods-worth-waiting-for/