It’s the simple pleasures that make home my favorite place on the planet. The vortex couch where naps in the sunshine are unavoidable. My puppy, currently curled on my lap is looking up at me expectantly. Mamma’s cooking. And so I give you this. It’s a simple meal, really. But with chickpea flour a main ingredient, it’s hearty. Chickpeas have a good flavor, and they’re something that remind me of home.
It’s pouring here and I couldn’t think of anywhere better to be than my cozy home in the trees. I can hear them rustling and the rain is pitter patter-ing on the roof.
xo – Simone
Farinata Sautéed with Kale and Onion
What you’ll need: 9 ounces chickpea flour, 3.25 cups water, 5-6 tablespoons olive oil, 2 teaspoons sea salt, fresh kale, onion, salt and pepper
What to do:
First, prepare the faritata, which is like a chickpea polenta. The recipe I’m sharing here will make you a whole nine inch pan’s worth, so be prepared to share this dish or make it more than once. The farinata can replace polenta or be replaced with polenta if you don’t have chickpea flour on hand. I wouldn’t recommend making it with other flour as I don’t have any experience with making it with anything else.
Preheat oven to 500 degrees Fahrenheit. Thinly distribute some olive oil on cast iron skillet and heat in the oven for five minutes. Whisk together chickpea flour, water, 3 tablespoons olive oil and salt and whisk until there are no visible lumps. Pour batter into hot pan and bake for about 10-15 minutes. Slightly open the oven door and bake for another 5-10 minutes. Remove pan from oven when the top is golden brown and let it cool for at least ten minutes before serving. You can eat it just like this.
To continue with my recipe, let the farinata cool for an hour, over night, or in the fridge. When it can hold its shape, slice the amount desired into quarter inch cubes. Heat olive oil in a pan on medium heat and sauté cubes of farinata in olive oil. They should sizzle when you add them to the pan and the edges should get lightly crispy. Add onion slices (thin) and slices of kale (about an inch thick) and cook lightly until cooked as desired. Sprinkle with salt to taste and enjoy hot!