LCBO Food and Drink Winter 2016

ENTERTAINING  A WORLD OF PANCAKES

Farinata di Ceci Sandwich

5 Pour remaining ⅓ cup (80 mL) olive oil onto sheet. Close oven and once oil is smok- ing, about 3 minutes, slide rack and pan half- way out. Pour batter into pan, coax into cor- ners using a spatula, and gently push both rack and pan back into oven. Bake for 30 to 35 minutes or until deeply golden and crisp. 6 Meanwhile, drain mozzarella if necessary and slice each ball into 6 slices. 7 Using a pizza cutter, cut farinata into 24 squares. Spoon a small amount of warm sauce onto each of the bottom bun halves, divide farinata slices between them and top each with 2 slices of cheese. Top with desired amount of chilies if using. Divide remaining sauce between sandwiches and finish each by topping with remaining bun halves. Makes 6

⅔ cup (150 mL) olive oil, divided 1 tbsp (15 mL) chopped rosemary

A thin, savoury chickpea flour pancake, fari- nata di ceci is thought to be Italian in origin, but it’s beloved in the south of France too, where it’s known as socca . It’s typically baked in a large circular pan in a very hot wood- burning oven, but it’s delicious made in a home oven too. It is imperative that you use a heavy, good-quality baking sheet with rolled edges—thin, lightweight baking sheets tend to buckle with abrupt temperature changes and shouldn’t be used here. TOMATO SAUCE ¼ cup (60 mL) olive oil 2 cloves garlic, peeled 1 can (798 mL) Italian tomatoes, puréed 2 tbsp (30 mL) butter 1 small onion, peeled and quartered 1 tsp (5 mL) salt 1 cup (250 mL) water Freshly ground black pepper to taste FARINATA DI CECI 2½ cups (625 mL) garbanzo (chickpea) flour 1 tbsp (15 mL) salt 2 tsp (10 mL) freshly ground black pepper 3⅓ cups (830 mL) lukewarm water

8 oz (250 g) or 2 balls, buffalo mozzarella 6 soft buns, such as bap or potato rolls, split Preserved Italian chilies in oil (optional) 1 To make the tomato sauce, heat oil in a saucepan over medium-low. Add garlic and cook for 6 to 8 minutes, turning from time to time, until golden and soft. Remove and mash to a paste with a fork. 2 Add puréed tomatoes to pot; take note of the volume and thickness of tomato. Stir in garlic mash, butter, onion, salt and water. Bring to a simmer and cook for 30 to 35 min- utes or until reduced by 1 cup (250 mL) and sauce is roughly equal in volume and thick- ness to the puréed tomatoes. Remove and discard onion; season to taste with pepper. Cover and keep sauce warm while preparing the Farinata di Ceci. 3 In a medium bowl whisk together garbanzo flour, salt, pepper, water and ⅓ cup (80 mL) ol- ive oil until no lumps remain. Stir in rosemary. 4 Place a 1-inch-deep (2.5-cm) heavy-duty bak- ing sheet, 12 x 17-inch (30 x 43-cm), on middle rack in oven and preheat to 500°F (260°C).

WHAT TO SERVE Rocca Della Macie Chianti Vernaiolo DOCG

LCBO 269589, $14.95 Union Red VQA LCBO 197152, $13.95

28  FOOD & DRI NK WINTER 2016