Make a delicious Farinata with Zucchini and Pecorino Fondue today!

Farinata con zucchine e fonduta di pecorino

Discover a delightful twist on one of the most iconic Italian recipes from Liguria: Farinata with Zucchini and Pecorino Fondue. Known for its simplicity and unique texture, this dish is crispy on the outside and soft on the inside, made from just a few essential ingredients. The addition of zucchini brings a delicate note, while the pecorino fondue adds character and savoriness. Perfect as a main dish or shared as slices during an informal dinner or aperitif, this vegetarian option is a creative reinterpretation of tradition with seasonal ingredients and a touch of indulgence.

Ingredients

• Chickpea flour – 250g
• Water – 750ml
• Extra virgin olive oil – 50ml
• Zucchini – 2 medium, sliced
• Pecorino cheese – 100g, grated
• Cream – 100ml
• Salt – to taste
• Black pepper – to taste

Instructions

1. Mix chickpea flour and water in a bowl, whisking until smooth. Let it rest for at least 4 hours.
2. Preheat oven to 220°C (428°F). Add salt and olive oil to the batter, mix well.
3. Pour the batter into a greased baking tray. Bake for 25-30 minutes until golden.
4. Meanwhile, cook zucchini slices in a pan with olive oil until soft. Set aside.
5. For the fondue, melt pecorino cheese and cream in a saucepan over low heat, stirring until smooth.
6. Once the farinata is done, top with cooked zucchini and drizzle with pecorino fondue.
7. Season with black pepper and serve hot.

Try other variations like Farinata with Leeks, Chickpeas with Artichokes, Agretti, or Peas with Zucchini.

Total Time: 4 hours 30 minutes

Cuisine: Italian