Farinata With Sage Olives And Onion Food
FARINATA WITH SAGE, OLIVES, AND ONION
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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- Put oil in a 9- to 10-inch ovenproof frying pan. Add sage leaves and mix to coat with oil, then lift out leaves and put in a small bowl.
- Peel and thinly slice onion. Put onion in frying pan over medium-high heat and stir often until golden and sweet-tasting, about 10 minutes.
- Meanwhile, in a bowl, whisk garbanzo flour and 1/4 teaspoon salt with 1 1/2 cups water until smooth.
- Reduce heat under onions to medium-low. Push onion slices to center of pan and pour garbanzo mixture around them, then lift onions so batter can flow under them. Sprinkle socca with sage leaves. Cook until socca feels dry when lightly touched and is browned on the bottom (lift carefully with a spatula to check), 12 to 14 minutes.
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- Put the flour, 2 tbsp oil, baking powder and salt in a mixing bowl. Using a balloon whisk, stir through 300ml cold water to form a loose batter. Rest for 10 minutes, then skim the froth from the surface (or see Make Ahead).
- Heat the oven to 240°C/fan220°C/gas 9. Heat a 20cm heavy-based, ovenproof frying pan on the hob. Add 2 tbsp extra-virgin olive oil and, when it shimmers, pour in half the batter. It should sizzle like Yorkshire pudding batter. Once the edge is set, turn the heat down a bit. When the mixture begins to bubble, scatter over half the rosemary leaves, then continue to cook on the hob until the sides begin to turn golden.
- Transfer the pan to the oven and cook for 10 minutes or until the pancake is golden and crisp at the edge, with a soft centre. Flip it out of the pan, scatter with sea salt and drizzle with a little more oil. Repeat with the remaining batter.
- Cut the pancakes into slices and serve warm, or leave to cool to room temperature (but we think they’re much better warm).
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