The FARINATA WITH BLACK KALE, crispy at the edges, soft and flavorful in the center, is a tasty twist on the classic farinata, enhanced by black kale, a winter vegetable known for its strong flavor and nutritional qualities.
Easy and quick to make, excluding resting time, it is ideal as an appetizer, a light main dish or a savory snack. It pairs well with a glass of dry white wine or a craft beer.
Serve it warm to highlight the contrast between the crispiness and the softness of the ingredients. In short, a humble recipe that wins everyone over at the first bite. Try it and see.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Hours
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cup chickpea flour
- 1 5/8 cups water
- 2 tbsp + 1 tsp extra virgin olive oil
- 1/4 tsp salt
- to taste black pepper
YOU WILL NEED FOR THE FARINATA WITH BLACK KALE
- 1 Bowl
- 1 Baking pan
- 1 Whisk
PREPARATION FARINATA WITH BLACK KALE
The preparation of FARINATA WITH BLACK KALE is very easy and quick.
In a bowl place the chickpea flour and add the water little by little, mixing well with a whisk to remove lumps. Add the oil, salt, pepper and mix.
Cover and let everything rest overnight at room temperature.
After the resting time, grease a baking pan well with oil, making sure it also coats the edges.
Pour the batter into the pan, and with a spatula gently move the surface to bring a little oil to the top.Place the cleaned and chopped black kale on the surface, letting it sink slightly, and season with salt.
Bake the farinata with kale in a preheated static oven at 392°F for 30-35 minutes or until the surface is well golden.
Cooking time may vary depending on the oven, the pan and the thickness of the batter.
Remove from the oven, let cool slightly and serve the farinata with black kale cut into pieces.
STORAGE
In the refrigerator
The farinata with kale keeps in the refrigerator for 2-3 days. Let it cool completely to room temperature, wrap it in plastic wrap or transfer it to an airtight container.
Before eating, heat it in the oven at 356°F for a few minutes or in a non-stick pan to restore its crispiness.
In the freezer
It keeps for up to 1 month.
Let it cool completely, cut it into portions and wrap in parchment paper or aluminum foil.
To eat, thaw in the refrigerator and reheat in the oven or in a pan.
It keeps for up to 1 month.
Let it cool completely, cut it into portions and wrap in parchment paper or aluminum foil.
To eat, thaw in the refrigerator and reheat in the oven or in a pan.
