Farinata with pesto and ricotta

Time 1 hour
Yields Serves 4 to 6
Farinata with pesto and ricotta
(Mel Melcon / Los Angeles Times)

Basil pesto


In a food processor, pulse together the basil, pine nuts and garlic in a food processor until chopped. Add the cheese and oil and process until a coarse puree forms. Season to taste with salt and pepper. To store: transfer the pesto to a jar and smooth the top. Pour a thin layer of olive oil over the top to cover the surface of the pesto. This makes a generous cup pesto that will keep, refrigerated, up to 1 week.

Makes about 1 cup

Combine the flour and salt in a medium bowl. Whisk in the water and 1 tablespoon olive oil until smooth. Cover the batter loosely and set aside at room temperature, preferably for 4 to 8 hours.


Heat the oven to 450 degrees. Place a well-seasoned 10-inch cast iron skillet in the oven and heat until very hot, about 15 minutes. Working quickly, pour the remaining 1 tablespoon olive oil into the skillet and carefully swirl to evenly coat the bottom of the skillet. Whisk the batter and pour it into the skillet. Drop spoonfuls of the ricotta, then the pesto, evenly over the surface of the batter. Sprinkle with the Parmesan and pine nuts and season with freshly cracked pepper. Bake until the farinata is golden brown and set, about 15 minutes. Cut into wedges and serve immediately.

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