Main Meals
Farinata with slow-roasted vegetables and Italian cheeses
6
Easy
30 minutes, plus overnight chilling time
1 hourIngredients
Method
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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
Ingredients
To be clearer their are no cooking instructions for the Farinata with slow roasted veg and Italian cheese.
Thank you
There are no cooking instructions I would love to have them