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Farinata with Red Onions and Rosemary

Here’s a great hors d’oeuvre that can be eaten all year round. Depending on where you are in Italy or the South of France it has different names: Farinata in Liguria, Socca in Nice, Panissa in Genoa. It’s a crisp, thin sort of pizza-like pancake that almost melts in your mouth.

Farinata with Red Onions and Rosemary

250 gr (2 cups) chickpea flour 
1/4 tsp sea salt
5 Tbsp extra-virgin olive oil

Topping

1 large red onion, finely chopped
1 large rosemary sprig, leafed 

Whisk enough water (between 2 – 3 cups) with the chickpea flour and salt to create a smooth batter the consistency of melted ice cream. Cover with a hand towel and set aside for at least 8 hours (even better overnight) at room temperature.

Preheat the oven to 450˚F.

Skim off any foam that has formed on the top. Stir in the rosemary leaves and 2 Tbsp olive oil.

Heat a large glass (or other thick-bottomed) baking dish (14 x 10 inches or so) in the oven. Remove and pour in the remaining 3 Tbsp olive oil, and tilt to coat the bottom evenly. Pour in the batter. Sprinkle with the chopped onions and 8-10 generous twists of the pepper grinder. Bake in the oven for about 20 minutes on a higher rack. Edges should be nicely golden brown and crispy, the top flecked with golden spots.

Slide farinata onto a cutting board, cut into large or small wedges, and eat while piping hot. 

Quite nice with a crisp, dry, minerally Rosé.

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Le Mas des Oliviers 06000 Nice On the hills above Nice, a bit away from the busy coast, you will find le Mas des Oliviers, inviting you to discover its charming simplicity. Traditional cuisine by a Chef who is attentive to ... more information

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