Most of us think about pasta when we hear Italian cuisine. Yet, this culture has so much more to offer in terms of food deliciousness and this wonderful frittata recipe is here to prove so!
One of the iconic dishes of Ligurian cuisine, just as typical of the region as pesto, the chickpea flatbread known as la farina genovese deserves to be better known. It has a wonderful, mildly nutty flavor that marries well with just about anything you want to serve it with, but it is perfectly delicious on its own, as an antipasto or snack. And it is really easy and quick to make.
And once you’ve mastered the basic recipe, you can dress it up in myriad ways. What’s not to like?
In this particular recipe, the farinata is made with roasted potatoes and sautéed onions for a warm and comforting dish that’s perfect for chilly nights. Sprinkle some sage on top for some added fragrance and herby flavor.
You’ll only need:
1 Yukon gold potato, peeled, halved and sliced into 1/4-inch slices
1/2 of 1 medium-sized onion, halved and sliced into 1/4-inch slices
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