Farinata With Sage Olives And Onion Recipes

FARINATA WITH SAGE, OLIVES, AND ONION

Farinata with Sage, Olives, and Onion image

Provided by Peggy Knickerbocker

Categories Olive Onion Bake Fall Sage Gourmet

Yield Serves 6 as an hors d'oeuvre (3 farinata)

Number Of Ingredients 7

Ingredients

1 cup chick-pea flour
2 cups cold water
1 1/4 teaspoons salt
4 1/2 tablespoons olive oil
1/2 large white onion, thinly sliced
30 Niçoise olives, pitted
45 small or 30 large fresh sage leaves

Steps:

At least 1 hour before making farinata, set a pizza stone on rack in upper third of oven and preheat oven to 550°F.
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.

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