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Farinata with pesto and burrata
20 m active | 8 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 342
  • Fat about 24g
  • Carbohydrates about 19g
  • Protein about 12g
This is needed
This is needed for 4 people
Chickpea mixture
  • 150 g chickpea flour
  • 4 dl water
  • 0.5 tsp salt
  • 0.5 dl olive oil
To garnish
  • 2 tbsp pesto verde (green pesto)
  • 1 burrata (approx. 150 g), torn into pieces
  • 2 sprigs basil, leaves torn off
Tools
  • For a flan tin approx. 28 cm in diameter, greased
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And that's how it's done
And that's how it's done
Chickpea mixture
Empty the chickpea flour into a bowl, create a well in the centre. Gradually pour the water into the well while stirring with a whisk, continue to whisk until the mixture is smooth. Cover and leave to stand at room temperature for approx. 8 hrs. or overnight, stirring occasionally and skimming the foam off the surface. Stir the oil and salt into the chickpea mixture, pour into the prepared tin.
To bake
Approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Move the tin to the upper half of the oven and bake for approx. 10 mins. Remove the farinata.
To garnish
Spread the pesto, burrata and basil on top of the hot farinata, cut into pieces.