Farinata with Red Onions and Rosemary

Here’s a great hors d’oeuvre that can be eaten all year round. Depending on where you are in Italy or the South of France it has different names: Farinata in Liguria, Socca in Nice, Panissa in Genoa. It’s a crisp, thin sort of pizza-like pancake that almost melts in your mouth.     Farinata with Red Onions and Rosemary 250 gr (2 cups) chickpea flour 1/4 tsp sea salt 5 Tbsp extra-virgin olive oil Topping 1 large red onion, finely chopped1 large rosemary sprig, leafed  Whisk enough water (between 2 – 3 cups) with the chickpea flour and salt to create a smooth batter the consistency of melted ice cream. Cover with a hand towel and set aside for at least 8 hours (even better overnight) at room temperature. Preheat the oven to 450˚F. Skim off any foam that has formed on the top. Stir in the rosemary leaves and 2 Tbsp olive oil. Heat a large glass (or other thick-bottomed) baking dish (14 x 10 inches or so) in the oven. Remove and pour in the remaining 3 Tbsp olive oil, and tilt to coat the bottom evenly. Pour in the batter. Sprinkle with the chopped onions and 8-10 generous twists of the pepper grinder. Bake in the oven for about 20 minutes on a higher rack. Edges should be nicely golden brown and crispy, the top flecked with golden spots. Slide farinata onto a cutting board, cut into large or small wedges, and eat while piping hot.  Quite nice with a crisp, dry, minerally Rosé. Please take a look at my website La Cucina di Terresa, and feel free to subscribe to the Conscious Palate Newsletter.   Wine.com has one of the biggest selections of wine on the internet, with everything on offer at a great price!