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Farinata with slow-roasted vegetables and Italian cheeses

By Phillippa Cheifitz
6
Easy
30 minutes, plus overnight chilling time
1 hour

Ingredients

    For the farinata:

  • 200 g chickpea flour
  • 2 cups lukewarm water
  • 2 T olive oil
  • 1 t salt
  • freshly ground black pepper, to taste
    • For the slow-roasted vegetables:

  • 500 g whole cherry tomatoes
  • 350 g baby marrows, halved lengthways
  • 5 small bright peppers, quartered lengthwise and seeded
  • 3 small exotic brinjals, quartered
  • 1–2 heads garlic, halved horizontally
  • 3–4 sprigs rosemary
  • 5–6 sprigs thyme
  • 1–2 t dried oregano
  • 2 dried bay leaves
  • ¾-1 cup olive oil
  • sea salt and freshly ground black pepper, to taste
  • 3–4 T olive oil
  • 150 g fior di latte mozzarella, shredded
  • 50 g Parmesan, shaved

Method