Ingredients
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
Batter
Farinata
To serve
How it's done
Batter
Mix the flour, salt, sugar and lemon zest in a bowl, create a well in the middle. Combine the water and oil, gradually pour into the well while whisking, continue whisking until the batter is smooth. Cover and leave to stand for approx. 30 mins.
Farinata
Heat a dash of oil in a non-stick frying pan (approx. 20 cm in diameter). Pour around ¼ of the batter into the pan. Reduce the heat. Once the underside is cooked and separates from the pan, turn the farinata carefully and finish cooking. Remove, keep warm. Repeat this step three more times.
To serve
Arrange the burrata, artichokes and rocket on top of the farinata. Combine the olive oil and reserved lemon juice, drizzle with the Crema di Balsamico, season.
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