Farinata di Cavolo Nero with Roasted Garlic and Parmesan

Ingredients

• 1 cup (120g) chickpea flour 1 cup (120g) chickpea flour
• 1 1/4 cups (300ml) water 1 1/4 cups (300ml) water
• 3 tablespoons olive oil, divided 3 tablespoons olive oil, divided
• 4 cloves roasted garlic, mashed 4 cloves roasted garlic, mashed
• 1 cup (100g) Tuscan kale, finely chopped 1 cup (100g) Tuscan kale, finely chopped
• 1/4 cup (25g) grated Parmesan cheese 1/4 cup (25g) grated Parmesan cheese
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 11g, 2g
• Carbohydrates (total, sugars): 21g, 4g
• Protein: 9g
• Fiber: 5g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, whisk together the chickpea flour, water, and 2 tablespoons of olive oil until smooth. Let the batter rest for 30 minutes.
2. 2.
   Preheat the oven to 425°F (220°C).
3. 3.
   Stir in the mashed roasted garlic and finely chopped Tuscan kale into the batter. Season with salt and pepper.
4. 4.
   Heat a 10-inch (25cm) oven-safe skillet over medium heat and add the remaining tablespoon of olive oil. Swirl the oil to coat the skillet.
5. 5.
   Pour the batter into the skillet and spread it evenly.
6. 6.
   Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the farinata is golden and crispy around the edges.
7. 7.
   Remove from the oven and sprinkle the grated Parmesan cheese over the top.
8. 8.
   Cut the farinata into wedges and serve warm.

Treat your ingredients with care...

• Chickpea flour — Ensure that the chickpea flour is fresh and free from lumps. Sift it before using to achieve a smooth batter.
• Tuscan kale — Remove the tough stems before finely chopping the kale. Massage it with a bit of olive oil to soften the leaves and enhance the flavor.
• Roasted garlic — To roast garlic, cut off the top of a whole garlic bulb, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 30-40 minutes until soft and golden. Squeeze out the cloves and mash them.

Tips & Tricks

• For a crispier farinata, preheat the skillet in the oven before pouring in the batter.
• Experiment with different toppings such as cherry tomatoes, olives, or fresh herbs to add variety to the dish.
• Serve the farinata with a drizzle of balsamic glaze or a dollop of pesto for extra flavor.
• Leftover farinata can be refrigerated and reheated in a skillet or oven for a quick and delicious meal.

Serving advice

Serve the Farinata di Cavolo Nero as a main course accompanied by a fresh green salad or as an appetizer alongside a selection of Italian antipasti. It pairs well with a glass of chilled white wine.

Presentation advice

Present the farinata on a wooden board or a rustic platter, garnished with a sprinkle of freshly chopped parsley and a drizzle of extra virgin olive oil. Cut it into wedges and serve it warm to showcase its golden crust.