10 farinata with and Recipes

chickpea flour (preferably an italian brand, such as bartolini or lucini italia), kosher salt, extra-virgin olive oil, divided, roasted red peppers , packed in oil, very thin slices pistachio-studded mortadella (sliced at your deli or butcher)

leeks, the white part, split, washed , and finely sliced crosswise, kale, dried white beans (cannellini), soaked overnight in abundant water to cover, diced tomatoes, cornmeal, finely ground, pancetta, diced, olive oil, a few leaves ) fresh sage, garlic, crushed, salt and pepper to taste

sliced prosciutto, asparagus, trimmed, olive oil, anchovy fillets, chopped, garlic cloves, thinly sliced, fresh lemon juice, farinata wedges

tomatoes, halved, olive oil, divided, chopped fresh rosemary, divided, freshly ground black pepper, divided, chickpea (garbanzo bean) flour (about 3/4 cup), water, salt, vertically sliced yellow onion, crushed red pepper, garlic cloves, chopped, asparagus, shaved pecorino romano cheese, fresh lemon juice, balsamic vinegar, baby arugula, pine nuts, toasted

water, chickpea flour, salt, extra virgin olive oil, plus more for greasing, black pepper, onion, thinly sliced

chick-pea flour (not roasted), cold water, salt, olive oil, fresh sage leaves, coarsely ground black pepper to taste

chick-pea flour, cold water, salt, olive oil, white onion, thinly sliced, nicoise olives, pitted, fresh sage leaves

leeks, about 2 cups chopped, water, salt, cornmeal, sausage, casing removed, extra virgin olive oil plus more for garnish, freshly ground black pepper, grated parmigiano-reggiano