WASTE NOT, WANT IT
Make a farinata pizza; use the leftovers for a bowl of fusilli
INGREDIENTS For the farinata: 2 egg whites (save the yolks for the other recipe) • 200g
chickpea flour • ½ tsp salt • 250ml water
• 2 tsp olive oil
For the spinach salsa verde: 2 large
handfuls of spinach • 1 small garlic clove,
crushed • juice and
zest of ½ lemon • 3 anchovy fillets, plus 2 tbsp oil from the tin • generous grind of
black pepper For the toppings: 5-6 spears of purple sprouting broccoli • 20g Parmesan, shaved • 20g walnut halves, broken into pieces • pinch of chilli flakes
METHOD
1 | First things first, preheat the oven to 200°C. Then whisk the egg whites until they form soft peaks and set aside.
2 | Pour the flour into a large jug and stir in the salt, then whisk in the water. It will look thick and gloopy – don’t stress. Next, fold in the beaten egg whites. This will give your farinatas (an Italian chickpea crepe, FYI) a little lift.
3 | Heat 1 tsp olive oil in a large non-stick frying pan and pour in half of the batter. Swirl it around the pan and leave to cook until just set, before flipping it over with a spatula. Continue to cook until it has started to colour, then transfer to a baking sheet. Repeat to make a second.
4 | Next, make the salsa verde by blitzing all the ingredients in a blender – or roughly chop them and pound with a pestle and mortar.
5 | Spread each farinata with a little salsa verde – go easy, no one likes a soggy pizza. Cut the broccoli lengthways, rub with a little oil, then arrange on the pizzas. Finish with a scattering of Parmesan shavings, walnuts and chilli flakes.
6 | Bake for 15 mins – just enough time to select an appropriate dinner playlist on Spotify. Finally, drizzle any leftover salsa verde over the top for a pop of extra colour and freshness, and serve. Jamie Oliver would be well proud.