Pumpkin Farinata with Sage

Preparation

1. STEP 1 OF 14

   I used a Delica pumpkin, keeping aside seeds and skin because they are edible and can be used for other preparations.

2. STEP 2 OF 14

   Start by grating the pumpkin with large holes.

3. STEP 3 OF 14

   In a stand mixer or by hand, mix the sifted flour with water, oil, and salt using a whisk.

4. STEP 4 OF 14

   Add the pumpkin and Parmesan and incorporate into the batter with a spatula, mixing well.

5. STEP 5 OF 14

   Prepare a baking tray with parchment paper, or like me, use a 32cm diameter copper pan.

6. STEP 6 OF 14

   Grease the bottom well and sprinkle with breadcrumbs.

7. STEP 7 OF 14

   Pour the pumpkin mixture and level it well.

8. STEP 8 OF 14

   Garnish with chopped sage and finish with more breadcrumbs and a drizzle of oil on the surface.

9. STEP 9 OF 14

   Press with a fork to make everything even.

10. STEP 10 OF 14

    Naturally, the larger the tray, the thinner the farinata will be.

11. STEP 11 OF 14

    Bake in a preheated oven at 180/200 degrees in fan mode for about 40/45 minutes.

12. STEP 12 OF 14

    Check occasionally. It's ready when it's nicely golden.

13. STEP 13 OF 14

    Before slicing, wait for it to cool slightly because it will be soft at first.

14. STEP 14 OF 14

    Sprinkle with freshly ground Persian blue salt or other salt of choice.

General Information

Analysis

Macronutrients (100 gr)