Recipe courtesy of Jonathon Sawyer
Parmesan Barley Farinata
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- Level: Advanced
- Total: 8 hr 45 min
- Active: 1 hr 10 min
- Yield: 4 to 6 servings as an appetizer, 2 as a main course
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 962
- Total Fat
- 76 g
- Saturated Fat
- 31 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 8 g
- Sugar
- 6 g
- Protein
- 32 g
- Cholesterol
- 123 mg
- Sodium
- 892 mg
When a dish is as simple as this chickpea pancake that's inspired by Italian farinata or French socca, I like to source impeccable ingredients for it, like heirloom chickpeas for freshly stone-ground flour, great extra-virgin olive oil and beautifully aged balsamic vinegar. The equipment I use is equally important, like an oak-fired oven, cast-iron pans and a wood-fired grill. That combination, plus a garnish of bone marrow and herb salad, makes this simple dish transcendental. But the recipe also works just fine with store-bought flour, any good-quality olive oil and balsamic and a regular oven and broiler. And bone marrow is also not necessary — I just can’t resist being a maximalist.
- Level: Advanced
- Total: 8 hr 45 min
- Active: 1 hr 10 min
- Yield: 4 to 6 servings as an appetizer, 2 as a main course
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 962
- Total Fat
- 76 g
- Saturated Fat
- 31 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 8 g
- Sugar
- 6 g
- Protein
- 32 g
- Cholesterol
- 123 mg
- Sodium
- 892 mg
Ingredients
Sage and Bone Marrow Salad:
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Directions
Special equipment:
a stone grain mill; a wood-fired oven; a wood-fired grill- Separately grind the chickpeas and barley using a stone grain mill.
- Combine the chickpea and barley flours, a pinch of salt, the room temperature mineral water and olive oil in a bowl and stir to combine. Oil a medium cast-iron pan, pour the mixture into it, sprinkle Parmigiano-Reggiano over the top and roast in a wood-fired oven for 40 minutes, rotating the pan every 10 to 15 minutes for even cooking. (I like putting a soaked flat piece of wood over the top of the pan like a lid for extra smoky flavor.)
- Flip the farinata onto a wood cutting board and cut into 8 pieces like a pizza. Garnish with Sage and Bone Marrow Salad and drizzle with balsamic.
Sage and Bone Marrow Salad:
- Pat the marrow bones dry, then drizzle with 1 tablespoon oil and season with salt and pepper. Grill over wood cut-side down for 5 minutes, then grill on the other side until cooked through, about 5 minutes.
- Combine the parsley, sage, radishes, shallot, rhubarb, Parmigiano-Reggiano, capers, lemon zest and juice, remaining 3 tablespoons oil and flaky salt in a mixing bowl. Spoon all the marrow into the salad and fold to mix.
