Ingredients
Serves 6 or more (makes lots)150g chic pea flour
500ml tepid water
75ml olive oil
Salt and pepper to taste
Topping
Dozen green king prawns sliced in half
2 tbsp rosemary
1 bunch fresh rocket
Shaved parmesan to garnish
1 lemon (to serve)
Pear Bellini
Serves: 4-5
1 bottle sparkling wine
3 pears
2 tablespoons castor sugar
Method
Sieve the flour and slowly mix in the tepid water to form a thin batter free of lumps. Allow to rest for about one to one and a half hours.
Just before you use the batter, mix in the salt and olive oil making sure they are thoroughly mixed in.
Preheat oven to 250°C. Place either a large non-stick pan or a cast iron pan that has a seasoned bottom (so it is as close to non stick as possible) into the oven so it reaches the temperature of the oven. This ensures that you get the best results from your farinatta.
Once hot remove your pan carefully from the oven and pour in enough olive oil to just cover the bottom of the pan then pour in enough batter to cover the pan in a thin layer.
Sprinkle with your sliced prawns and picked leaves of rosemary which have been tossed in a little oil.
Sprinkle with a little pepper and return to the oven and cook for about 5-10 minutes until the edges are brown. The centre should be cooked and the bottom will be crisp.
The success of this recipe depends on the temperature of the oven and the temperature of your pan; the hotter the better.
Pear Bellini
Cut pears into chunks and place in a pot with sugar and 2 tablespoons water. Bring to the boil and then simmer until soft. Mash with a fork or blend. Set aside until cool.
Place 1/3 cup pear puree (you could use other fruit puree if you wish) in your chosen glass (preferably a champagne flute).
Top up glass with sparkling wine.
Drink and enjoy!