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Farinata with slow-roasted vegetables and Italian cheeses

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Farinata with slow-roasted vegetables and Italian cheeses

1 hour

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Farinata with slow-roasted vegetables and Italian cheeses

By Phillippa Cheifitz

Serves 6

Difficulty Easy

Prep Time 30 minutes, plus overnight chilling time

Cooking Time 1 hour

Ingredients

For the farinata:

200 g chickpea flour
2 cups lukewarm water
2 T olive oil
1 t salt
freshly ground black pepper, to taste

For the slow-roasted vegetables:

500 g whole cherry tomatoes
350 g baby marrows, halved lengthways
5 small bright peppers, quartered lengthwise and seeded
3 small exotic brinjals, quartered
1–2 heads garlic, halved horizontally
3–4 sprigs rosemary
5–6 sprigs thyme
1–2 t dried oregano
2 dried bay leaves
¾-1 cup olive oil
sea salt and freshly ground black pepper, to taste
3–4 T olive oil
150 g fior di latte mozzarella, shredded
50 g Parmesan, shaved

Method