Black Kale and Borlotti Farinata
This black kale and borlotti farinata is a hearty and flavourful dish made with chickpea flour and vegetables. Soft inside with a lightly golden surface, it is perfect served warm as a main dish or cut into slices as a snack.
Ingredients
- 200 g chickpea flour
- 600 ml water
- 200 g cooked borlotti beans
- 150 g black kale
- 30 ml extra virgin olive oil
- Salt to taste
- Black pepper to taste
How to Make It
- Place chickpea flour in a bowl
- Gradually add water while whisking
- Mix until smooth and lump free
- Let rest for about 10 minutes
- Wash and chop the black kale
- Heat a little olive oil in a pan
- Add kale and cook briefly
- Add borlotti beans and stir
- Add vegetables to the batter
- Season with salt and pepper
- Pour into an oiled baking dish
- Bake at 200°C for about 30 to 35 minutes
- Cook until golden and set
Tips
- Whisk well to avoid lumps
- Let batter rest before baking
- Use a well-oiled tray
- Serve warm or at room temperature
Storage
- Keep refrigerated for up to 2 days
- Best eaten within 24 to 48 hours
- Not suitable for freezing