10 farinata olives Recipes

olive oil, fresh sage leaves, rinsed and drained, onion (6 oz.), garbanzo flour, salt

chickpea flour (preferably an italian brand, such as bartolini or lucini italia), kosher salt, extra-virgin olive oil, divided, roasted red peppers , packed in oil, very thin slices pistachio-studded mortadella (sliced at your deli or butcher)

tomatoes, halved, olive oil, divided, chopped fresh rosemary, divided, freshly ground black pepper, divided, chickpea (garbanzo bean) flour (about 3/4 cup), water, salt, vertically sliced yellow onion, crushed red pepper, garlic cloves, chopped, asparagus, shaved pecorino romano cheese, fresh lemon juice, balsamic vinegar, baby arugula, pine nuts, toasted

italian chickpea flour, extra virgin olive oil, salt, fresh ground pepper, mineral water, rosemary (optional)

chick-pea flour, cold water, salt, olive oil, white onion, thinly sliced, nicoise olives, pitted, fresh sage leaves

water, chickpea flour, salt, extra virgin olive oil, plus more for greasing, black pepper, onion, thinly sliced

chick-pea flour (not roasted), cold water, salt, olive oil, fresh sage leaves, coarsely ground black pepper to taste

leeks, about 2 cups chopped, water, salt, cornmeal, sausage, casing removed, extra virgin olive oil plus more for garnish, freshly ground black pepper, grated parmigiano-reggiano