Farinata With Arugula, Pear, Honey, And Pecorino

Name: Farinata With Arugula, Pear, Honey, And Pecorino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the farinata:; 100 grams chickpea flour; 225 milliliters water; 4 tablespoons olive oil, divided; 1 pinch salt, plus more for sprinkling; For the topping:; 1 handful fresh arugula; 1/2 pear; Shavings of pecorino; 1 tablespoon runny honey

Servings: persons

1
Pour the flour into a mixing bowl and add the water, a little at a time and whisking all the while, until you have a smooth batter.
2
Cover and leave the batter to rest for at least 20 minutes.
3
Preheat the oven to 425u00b0 F (220u00b0 C). Pour 2 tablespoons of olive oil into a large frying pan (with a heatproof handle) and set on a medium-high heat.
4
Add 1 tablespoon of olive oil to the pancake batter and whisk through.
5
When the oil in the pan begins to smoke, pour in the batter and shake the pan around so that it forms an even pancake.
6
Use a wooden spatula to gently press the edges of the pancake away from the edges of the pan, and trickle in the last tablespoon of olive oil around the edges. This will give the pancake a lovely golden and crisp texture.
7
When the pancake batter begins to bubble, take the pan off the heat and set it in the oven to cook for 10 minutes, until golden and crisp.
8
Before serving, top with arugula leaves, slices of pear, and a few shavings of pecorino (or Parmesan, or any hard cheese of your choosing). Drizzle with runny honey and sprinkle with a few salt flakes.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: For the farinata:, 100 grams chickpea flour, 225 milliliters water, 4 tablespoons olive oil, divided, and more.

Yes, Farinata With Arugula, Pear, Honey, And Pecorino falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!