Farinata with pesto and burrata

Farinata with pesto and burrata

Total: 8 hr 45 Min. | Active: 20 Min.
vegetarian, gluten-free
Nutritional value / person: 342 kcal
, Fat: 24 g
, Carbohydrate: 19 g
, Protein: 12 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Chickpea mixture

150 g chickpea flour
4 dl water
½ dl olive oil
½ tsp salt

To garnish

2 tbsp pesto verde (green pesto)
1 burrata (approx. 150 g), torn into pieces
2 sprigs basil, leaves torn off
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Utensils

For a flan tin approx. 28 cm in diameter, greased

How it's done

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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.

Good to know
Tip: Top the farinata with 4 anchovy fillets, torn into pieces.

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