Grilled Cheese with Farinata
A somewhat unsuccessful grilled cheese.
So grilled cheese is pretty much my go to meal. I am completely obsessed with them and I don't think I have ever had one I haven't liked. It runs in the family. I have a cousin in Texas who has a grilled cheese bar at the back of his 'Museum of Electronic Wonder'. Pretty cool eh? He and his better half also started the Food Shark, a food truck that the whole town of Marfa has embraced.
Well this recipe looked so good when I first saw it and with the chickpea flour, it seemed extra special. Well it came out tasting great but doesn't look the best. The farniata totally stuck to my skillet and cracked. Plus it probably didn't help that when make the batter it was really think and couldn't spread it out evenly. I was just kinda confused how it should turn out because I have never even heard of farinata before. So I'll definitely have to do a retry of this recipe soon could get one that actually looks good! Oh and the sage! I thought it might be too strong of a flavor, might overpower it. Not the case at all! It compliments the cheese so well. This recipe turns the all time classic into a lovely summer grown up lunch.
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grilled cheese with farinata
1 cup (92g) chickpea flour
3/4 cup (177ml) water
1/4 cup (59ml) olive oil
1/3 cup pecorino cheese grated
1/3 cup gouda cheese grated
1/3 cup goat cheese crumbled
1/2 tbsp butter
2 tbsp sage, chopped
Oven 450F. Place an 8 inch cast-iron skillet in oven while it is preheating.
Mix flour and 2 tbsp salt. Whisk in water and olive oil then sage. Let stand for 20 minutes. Drizzle a little olive oil in the skillet to coat.
Pour in batter and smooth with a spatula. Bake for 15-20 minutes until lightly browned. Remove from skillet and cut in half.
Combine cheese and pile on top of one half. Dot with butter and cover with other side. Heat skillet over low heat with a little olive oil. Place sandwich in skillet.
Place a small skillet on top of sandwich to weigh down the top. Cook for 7 minutes on each side. Serve warm.