Farinata with arugula, pear, honey, and pecorino
Sweet sauces
“Farinata” is both "cucina povera" (what in Italy we call those simple recipes that magic the most basic of ingredients into a nourishing meal) and a favorite dish of mine for dinner parties. A crisp pancake made from a base of chickpea flour, water, and just the tiniest drizzle of olive oil, it's quick and simple to make, easy to scale up to large quantities, and deliciously moreish. You can make it as fancy as you like, topping it with anything from small tomatoes and fresh basil to caramelized red onions and fennel, or you can serve it plain with a sprinkling of salt. I often serve it with pears, arugula, runny honey, and shavings of hard cheese.
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