You’ll Need
For the Farinata
220g gram or chickpea flour
550ml water
1 tsp sea salt
3 tbsp olive or vegetable oil
2 large onions, thinly sliced
1 tsp dried rosemary
1/2 tsp black pepper
1 tbsp chopped parsley
Optional but dangerous
Tomato salad
Chilli oil
A little grated hard cheese
Equipment
One 20cm shallow metal air-fryer-safe cake tin
Method
Whisk the gram flour, water and salt until smooth and rest the batter for at least 30 minutes.
Skim any foam from the top, then whisk in 1 tablespoon of the oil and the black pepper.
Preheat your air fryer to 190°C.
Toss the onions with 1 tablespoon of oil and the rosemary and air fry for 10-12 minutes, stirring twice.
Remove the onions and put the empty metal tin in the air fryer at 200°C for 3 minutes.
Carefully add the remaining oil to the hot tin, pour in enough batter to sit about 8mm deep and scatter over half the onions.
Air fry at 200°C for 10-12 minutes until set and crisp at the edge. Repeat with the remaining batter and onions.
Finish with parsley, cut into wedges and serve while the edges still crackle.