INGREDIENTS

INSTRUCTIONS

At least 1 hour before making farinata, set a pizza stone on rack in
upper third of oven and preheat oven to 550F.  Whisk together chick-pea
flour and water until smooth, then whisk in  salt and 2 tablespoons of
oil. Let stand at least 30 minutes at room  temperature.  Cook onion
with salt to taste in 1 tablespoon oil in a large heavy  skillet over
moderate heat, stirring occasionally, until golden, about  Put a
seasoned 10-inch cast-iron round griddle on pizza stone and  heat 10
minutes. Remove pan from oven and add 1/2 tablespoon oil,  tilting to
coat evenly. Working quickly, stir batter and ladle about  7/8 cup (1
cup minus 2 tablespoons) evenly into pan (batter will  sizzle and start
to set almost immediately). Quickly scatter a third  of the onion,
olives, and sage leaves over the batter and carefully  return pan to
pizza stone. If using an oven with a built-in broiler,  bake 12
minutes, then turn oven setting to broil for 1 to 5 minutes.  If using
an oven with broiler underneath, bake 15 minutes, then  transfer pan to
broiler for 1 to 2 minutes. Edges should be golden  brown and crisp and
top flecked with golden spots.  Slide farinata onto a cutting board.
Make 2 more in same manner,  reheating pan 5 minutes for each
successive farinata. Halve farinata  and cut into strips.  Serves 6 as
an hors d'oeuvre (3 farinata)  Gourmet October 1999  Converted by
MC_Buster.  Per serving: 558 Calories (kcal); 61g Total Fat; (96%
calories from  fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol;
2681mg Sodium  Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1
Vegetable; 0 Fruit;  12 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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