Farinata with burrata and artichokes

Name: Farinata with burrata and artichokes
Prep time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 5 Fine Food Cuori di Carciofini; 60 g chickpea flour; 2 pinch sugar; 150 g burrata; 1 organic lemons; 25 g rocket; 2 tbsp olive oil; oil; 3 tsp crema di Balsamico (balsamic cream); ¼ tsp salt; 2 pinch sea salt; a little pepper

bake Vegetarian lunch

Total: 1 hr 5 min. | Active: 35 min.

vegetarian, gluten-free

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Ingredients

for 4 people

Batter
60 g	chickpea flour
¼ tsp	salt
2 pinch	sugar
1	organic lemon, a little grated zest and 1½ tbsp of juice set aside
1 ½ dl	water
1 tbsp	olive oil

Farinata
	oil for frying

To serve
150 g	Fine Food Burrata, torn into pieces
5	Fine Food Cuori di Carciofini , quartered
25 g	rocket
1 tbsp	olive oil
3 tsp	crema di Balsamico (balsamic cream) (e.g. Fine Food Aceto balsamico di Modena)
2 pinch	sea salt
a little	pepper

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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