THE DAIRY KITCHEN Rosemary and Ricotta Farinata


Serves 4
Difficulty Easy
Preparation 25 MINS
Cooking 20 MINS
Serve these on a anitpasto platter at your next gathering


3/4 cup fine chickpea (besan) flour
1 cup cold water
1/2 teaspoon sea salt
3 tablespoons extra virgin olive oil
3 sprigs rosemary, leaves picked
150g wedge ricotta cheese, crumbled
antipasto, for serving
Handy Tips
A heavy cast iron pan is preferable for cooking Farinata, ensure it is searing hot before adding batter.


  1. Place flour in a large bowl and gradually whisk in
  2. water until a thin, smooth batter forms, stir in salt
  3. and rest for 30 minutes.
  4. Preheat oven to 250°C and place a 25-30cm heavy based,
  5. oven-proof frypan or shallow cast-iron dish into
  6. the oven to preheat.
  7. Carefully remove pan from oven, add half the oil and
  8. pour in half the batter, (it should sizzle immediately),
  9. sprinkle with half the rosemary and half the crumbled
  10. ricotta. Bake for 8-9 minutes, or until the pancake is
  11. golden and crisp at the edges. Remove and repeat
  12. with remaining oil, batter, rosemary and ricotta.
  13. Cut the farinata into wedges and enjoy immediately
  14. as a pre-dinner snack, served with antipasto.

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