Ramp Farinata Food

RAMP FARINATA

Steps:

• In a bowl, combine chickpea flour and 3/4 teaspoon kosher salt. Slowly whisk in water until a smooth batter with no lumps forms. Whisk in 2 tablespoons oil. Let stand, covered, at room temperature at least 1 hour, or refrigerate up to overnight. Whisk before continuing.
• Thinly slice ramp bulbs, chop stems, and keep leaves whole. Heat a large skillet over medium-high. Add 1 tablespoon oil and ramp bulbs and stems; cook, stirring occasionally, until beginning to soften, 4 minutes. Add leaves and a pinch of kosher salt; cook, tossing, until wilted, 2 minutes.
• Preheat oven to 450 degrees. Place three 8-inch cast-iron pans in oven for 15 minutes. Remove pans from oven; swirl 1 teaspoon oil into each. Divide batter among pans and top each with one-third of ramp mixture. Bake until cooked through and golden brown on edges, about 15 minutes. Dollop with pesto and season with flaky salt; serve.

HOW TO MAKE FARINATA

Steps:

• Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
• Preheat oven to 500 degrees F (260 degrees C).
• Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
• Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
• Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.

RAMP PESTO

Steps:

• Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week.

FARINATA

Steps:

• Put water in a large bowl. Slowly add in chickpea flour, mixing it with a wire whisk. Add salt to the mixture. Cover and let stand at room temperature for 3 hours or overnight. Preheat oven to 400 degrees F. Remove the foam from the top of the chickpea mixture. Grease a baking pan, about 12 by 16-inches, with oil. Once greased, add 2 tablespoons oil. Add chickpea mixture. Use a fork to combine the oil and chickpea mixture. Sprinkle generously with pepper. Heat remaining 3 tablespoons oil in a medium nonstick pan on medium heat. Add onion and cook for 10 minutes. Top the farinata with the onion slices and bake for 20 to 25 minutes. Remove from the oven and let cool for about 10 minutes before cutting.