How to make Farinata with Cherry Tomato --Recipe by Massimo Capra

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Add a little bit of water to a mixing bowl.

Add a little touch of good olive oil to the water.

Add a little salt to the mixture.

Liberally add chickpea flour to the bowl.

Stir the mixture until it achieves a pancake batter consistency.

Let the batter rest either overnight in the refrigerator or for a few hours if made in the morning.

Prepare a frying pan with a generous amount of olive oil, spreading it around.

Cut cherry tomatoes in half and place them cut side down in the frying pan.

Press down on the tomatoes to squeeze out the juices and help them stick to the pan.

Cook the tomatoes until they are slightly softened and steaming.

Prepare arugula pesto by adding fresh arugula, one clove of garlic, olive oil, grated parmigiano-reggiano, a pinch of salt, and a drop or two of lemon juice into a food processor and blend until smooth.

Remove the pesto from the food processor and place it in a bowl.

For serving, place a farinata pancake on a presentation plate and add a dollop of arugula pesto beside it.

Garnish the dish with additional grated parmigiano-reggiano using a potato peeler.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens