My happiest time of everyday is sipping wine and munching on snacks in late afternoon. People usually start aperitivo around 7-ish but I start mine a little earlier meaning let’s say around 5ish at home before I start preparing for dinner. That’s because I am still semi-unemployed. Yes, semi- it is. Marco's business keeps me pretty busy sometime. ;)
Due to my utmost passion for aperitivo, I’ve also been exploring to pair my glass of prosecco or white wine with somewhat healthier snacks such as oven roasted chips and roasted chickpeas. I recently got a bag of chickpea flour and since it was my first time, I spent a bit of time doing some research. And that’s when I learned about farinata. Some people call it socca, some call it cecina or torta de ceci depending on the region. Well, my source, and that is Marco (who else), calls it farinata but after I added those vegetables on it, it shouldn’t be called farinata anymore. But who cares. It was delicious! That’s all it counts. So hey, chickpea flour has become our new best friend.
Servings: 2 small farinata (I used a small 8 inches ovenproof skillet)
Preparation Time: around 40 minutes
Cooking Time: 15 minutes
1 cup chickpea flour
1/2 - 1 cup water (depending on your flour)
1 tbsp chopped rosemary
1/2 tsp salt
1/2 tsp black pepper
1 small garlic clove, finely chopped
2 tbsp olive oil plus extra for cooking
3-4 thin sliced eggplant
2-3 tbsp diced capsicum
2-3 tbsp thin sliced red onion
2-3 tbsp grated mozzarella *optional for vegans
- To make the mixture, whisk together chickpea flour, salt, pepper, olive oil, and water in a large bowl. Let the mixture rest for 20-30 minutes.
- Preheat the oven at 200ºC. Preheat the skillet with a drizzle of olive oil.
- Once the skillet is hot, remove it from the oven. Pour 1/2 of the mixture to the skillet and assemble the toppings except for the grated cheese. Bake for about 10 minutes then add the grated cheese and bake for another 3-5 minutes. Transfer to a plate and ready to serve.
- Repeat the same steps for the second slice of farinata.