Mini Farinata with Spicy Sausage and Endive Salad
6 servings
50 minutes
Mini farinata with spicy sausage and endive salad is an exquisite Italian recipe inspired by traditional Ligurian focaccia made from chickpea flour. Crispy golden pancakes infused with rosemary aroma pair perfectly with the spicy sausage and fresh, slightly bitter endive. The contrast of flavors – tender dough, spicy filling, and refreshing salad – makes this dish a true gastronomic delight. Historically known as simple peasant food, this version takes on a festive touch, making it ideal for an aperitif or light snack. A wonderful choice for those who appreciate Italian cuisine and seek new flavors!
1
Sift the flour through a sieve, whisk well with water until lumps disappear. Add an egg, salt, and pepper.
- Chickpea flour (gram flour): 175 g
- Water: 500 ml
- Chicken egg: 1 piece
- Salt: pinch
- Ground black pepper: pinch
2
Heat 30 grams of oil in a pan with a sprig of rosemary, do not fry. Remove the rosemary and add the flavored oil to the flour.
- Extra virgin olive oil: 50 ml
- Rosemary: 1 stem
3
Grease 12 baking molds (7 cm diameter) with olive oil. Pour 25 grams into each mold. Bake in the oven at 250 degrees for 8-10 minutes. Remove from the oven and molds. Wipe the baking sheet with paper, grease the molds again with oil, and pour in the remaining batter.
- Extra virgin olive oil: 50 ml
4
Cut the endive into small pieces. Sauté in a pan in two batches with two tablespoons of oil and a clove of garlic with skin. Sauté on high heat for 30 seconds. Do not salt.
- Endive: 250 g
- Extra virgin olive oil: 50 ml
- Garlic: 1 clove
5
Cut the sausage into 18 slices.
- Spicy sausage: 150 g
6
Place a little salad and a rolled slice of sausage on 18 flatbreads.