Vegetables Recipes - Grilled Salsify with Parmesan on Sage Fadnata Recipe

Ingredients 

• 1 lb salsify or scorzonera

• juice of 1/2 lemon

• olive oil for brushing

• 2 1/2 oz Parmesan cheese, shaved into wafers

• cherry tomatoes and frisee, to serve

• sage sprigs, to garnish

For the farinata:

• 3/4 cup chickpea flour (gram flour)

• 1/2 teaspoon salt

• 1 1/4 cups lukewarm water

• 1 tablespoon olive oil

• small handful of fresh sage leaves, torn

• coarsely ground black pepper

Serves 4 as an appetizer or light main course

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Method:

1. Make the farinata: preheat the oven to 475°F. Sift the chickpea flour and salt into a mixing bowl. Gradually add half the water and whisk until you have a very smooth batter. Whisk in the rest of the water followed by the oil. Pour the batter into a lightly greased 8 1/2 inch square nonstick roasting pan. Sprinkle with the sage and black pepper to taste. Bake for 30-35 minutes until golden and crisp on top.

2. Meanwhile, peel the salsify and immediately place in a saucepan with the lemon juice and enough water to cover. Bring to a boil and simmer for 8-10 minutes until just tender, then drain. Slice into 3 1/2 inch pieces and brush with oil.

3. Place on an oiled ridged stove-top grill pan. Cook over medium heat for 7-8 minutes, turning, until slightly browned.

4. Cut the farinata into four squares and place on a baking sheet. Arrange just over half the cheese on top, and melt under the broiler for a few minutes.

5. Place on serving plates with the tomatoes and frisee. Pile the salsify on top of the farinata, sprinkle with the remaining cheese, and garnish with a sage sprig.

Note: Farinata is a flat-bread made with chickpea flour. It has an earthy flavor which goes well with salsify.