An unleavened chickpea pancake, farinata is beloved Ligurian comfort food. Sold by the slice at focaccerie all along the coast, it's one of the region's most gratifying beach snacks, never failing to the spot when a few hours of fun in the sun prompts the need to refuel. This recipe tops a fresh-out-of-the-oven chickpea pancake with avocado, radishes, and mesclun salad for a satisfying brunch-friendly dish.The procedure's simple – just give yourself enough time to let the dough rest for two hours. The farinata then cooks for 10 minutes. To finish, just arrange the avocado, radishes, and mesclun on top for light, though satiating, weekend brunch fare. Farinata With Avocado, Radishes, and Mesclun SaladPhoto: Riccardo Lettieri; Styling: Beatrice PradaSkill Level: Easy
Time: 30 minutes + 2 hours resting
Vegetarian
INGREDIENTS FOR 6
1½ cups chickpea flour
2 oz. mesclun salad
3 radishes
2 avocados
lemon
melissa or lemon balm (alternatively, basil)
extra-virgin olive oil
fine salt and salt flakes
In a bowl, mix the chickpea flour with 3 cups water to obtain a smooth, pancake-like batter. Cover the batter with plastic wrap, set aside, and let rest for 2 hours.
Preheat the oven to 425°F.
After the 2 hours, skim off the foam that naturally forms on the batter’s surface (when baking, the foam could caramelize and compromise the outcome).
Use a whisk to fold in 3 Tbsp. olive oil and 1 tsp. salt. Pour the mixture into 3 8"-round oven
pans (3⁄4" in height). Bake for around 10 minutes.
Juice 1⁄2 a lemon. Peel the avocados, slice, season with salt and lemon juice. Rinse the radishes and slice them into thin rounds. Wash the mesclun salad, then top the farinata with it. Garnish with the radish slices and avocado, and season with salt flakes and a few lemon balm leaves (or basil).
Farinata With Avocado, Radishes, and Mesclun Salad
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