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 10 minutes,
then cool.
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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