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Ramp Farinata
Credit:
Dana Gallagher
Recipe Summary
prep: 20 mins
total: 1 hr 50 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
1 cup chickpea flour
Kosher salt and freshly ground pepper
1 cup lukewarm water
1/4 cup extra-virgin olive oil
2 bunches ramps (about 16)
1 tablespoon Ramp Pesto
Flaky sea salt, such as Maldon
Cook's Notes
If you don’t have an eight-inch cast-iron skillet, you can bake one large farinata in a 12-inch skillet: Preheat the skillet for 15 minutes; add 1 tablespoon extra-virgin olive oil, batter, and the preferred topping. Bake for 17 minutes. The handles on the skillet will be hot when you’re serving, so wrap it with a towel, or use a spatula to flip the farinata out of the skillet. Although the farinata is delicious fresh out of the oven, it can also be served at room temperature. Add the ramp pesto and flaky salt right before serving.
Gallery
Ramp Farinata
Credit:
Dana Gallagher
Recipe Summary
prep: 20 mins
total: 1 hr 50 mins
Yield: Serves 8 to 10
Gallery
Ramp Farinata
Credit:
Dana Gallagher
Ramp Farinata
Credit:
Dana Gallagher
Ramp Farinata
Recipe Summary
prep: 20 mins
total: 1 hr 50 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 20 mins
total: 1 hr 50 mins
Yield: Serves 8 to 10
prep: 20 mins
total: 1 hr 50 mins
prep:
20 mins
total:
1 hr 50 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 1 cup chickpea flour
- Kosher salt and freshly ground pepper
- 1 cup lukewarm water
- 1/4 cup extra-virgin olive oil
- 2 bunches ramps (about 16)
- 1 tablespoon Ramp Pesto
- Flaky sea salt, such as Maldon
Directions
In a bowl, combine chickpea flour and 3/4 teaspoon kosher salt. Slowly whisk in water until a smooth batter with no lumps forms. Whisk in 2 tablespoons oil. Let stand, covered, at room temperature at least 1 hour, or refrigerate up to overnight. Whisk before continuing.
Thinly slice ramp bulbs, chop stems, and keep leaves whole. Heat a large skillet over medium-high. Add 1 tablespoon oil and ramp bulbs and stems; cook, stirring occasionally, until beginning to soften, 4 minutes. Add leaves and a pinch of kosher salt; cook, tossing, until wilted, 2 minutes.
Preheat oven to 450 degrees. Place three 8-inch cast-iron pans in oven for 15 minutes. Remove pans from oven; swirl 1 teaspoon oil into each. Divide batter among pans and top each with one-third of ramp mixture. Bake until cooked through and golden brown on edges, about 15 minutes. Dollop with pesto and season with flaky salt; serve.
Cook's Notes
If you don’t have an eight-inch cast-iron skillet, you can bake one large farinata in a 12-inch skillet: Preheat the skillet for 15 minutes; add 1 tablespoon extra-virgin olive oil, batter, and the preferred topping. Bake for 17 minutes. The handles on the skillet will be hot when you’re serving, so wrap it with a towel, or use a spatula to flip the farinata out of the skillet. Although the farinata is delicious fresh out of the oven, it can also be served at room temperature. Add the ramp pesto and flaky salt right before serving.
Cook’s Notes
If you don’t have an eight-inch cast-iron skillet, you can bake one large farinata in a 12-inch skillet: Preheat the skillet for 15 minutes; add 1 tablespoon extra-virgin olive oil, batter, and the preferred topping. Bake for 17 minutes. The handles on the skillet will be hot when you’re serving, so wrap it with a towel, or use a spatula to flip the farinata out of the skillet. Although the farinata is delicious fresh out of the oven, it can also be served at room temperature. Add the ramp pesto and flaky salt right before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Ramp Farinata
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Ramp Farinata
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
