I went to Italy a few years ago with a group from Slow Food Miami to the Terra Madre global food gathering…to say it was breathtaking, fantastic and delicious would be a huge understatement. If you are interested in food, sustainability and a global community that impact change through food- I highly recommend it!
I also recommend trying this Herbed Farinata with Roasted Garlic & Tomatoes- my adaptation to an incredible dish that I discovered while on this trip. Farinata is a Tuscan street food made with garbanzo or chickpea flour and topped with pizza-like toppings. You make a thin crepe type batter and pour into a hot pan and then add your favorite toppings. It makes a quick, protein rich meal that is dee-list and super fast. You can keep it simple or add any toppings you want, and of course it is gluten-free and vegan if you choose.
Farinata with Roasted Garlic & Tomatoes
For the batter~
1 cup of garbanzo/chickpea flour (fave bean flour works as well)
1-1/2 cups of water
2 Tablespoons extra virgin olive oil + more for the pan
(I use coconut or avocado oil for the pan)
2-3 Tablespoons chopped fresh herbs such as rosemary, basil, thyme, parsley
3-4 large cloves fresh garlic, finely chopped
1 heaping teaspoon salt
For the top~
2-3 large ripe tomatoes, sliced about 1/4 inch thick
1/2 cup roasted garlic cloves, roughly chopped*
1/2 cup kalamata olives, chopped
Makes about 6 servings
Pre-heat your oven to 500 with 12 inch oven safe sauté pan or cast iron skillet inside the oven for 10 minutes. A good quality 9 x 13 inch ceramic or glass baking dish also works well. You can also use a heavy rimmed baking sheet but you may need to double the recipe to cover the whole bottom of the pan.
Place the garbanzo flour to a mixing bowl and pour in half of the water, whisk until smooth and then add remaining water, olive oil, herbs, fresh garlic & salt. When the pan is hot remove from oven and coat with a touch of oil and pour the batter into the pan. Bake for 5 minutes and then remove from the oven and top evenly with tomatoes and return to the oven for about 15 minutes more. Evenly sprinkle the farinata with the garlic and olives and bake for 5-10 minutes more or until the edges are getting crispy and slightly burnt.
Remove from oven and allow to cool slightly. Then gently run a spatula around the edges of the crust and underneath. If you are using a cast iron pan you should be able to slide the farinata into a cutting board and cut evenly like a pizza. If it does not want the leave the pan you can cut and use a spatula to remove it piece by piece. Top with more chopped herbs if desired.
Tips & Notes~
Use this as a gluten free pizza crust and top with tomato sauce and cheese about 15 minutes through the baking process and return to the oven for 15 more minutes.
Top with pesto, roasted veggies or just about anything “pizza” like.
*To Roast Garlic~
Place 2 cups of peeled garlic cloves in a small baking dish. Toss with 1/4 cup of olive oil and cover tightly with aluminum foil. Bake at 300 degrees for 1 hour or until the garlic is a light nutty brown color. Remove from oven and use immediately or store in a jar in the fridge for up to a month.