I used a Delica pumpkin, setting aside the seeds and skin because, being edible, they can be used for other preparations.
Start by grating the pumpkin with the large holes.
In a stand mixer or by hand, whisk the sifted flour together with the water, oil, and salt.
Add the pumpkin and Parmesan and incorporate into the batter with a spatula, mixing well.
Prepare a baking tray with parchment paper, or like me use a 32 cm diameter copper baking pan.
Grease the bottom well and sprinkle with breadcrumbs.
Pour in the pumpkin mixture and level it well.
Garnish with chopped sage and finish with more breadcrumbs and a drizzle of oil on the surface.
Press with a fork to make everything uniform.
Naturally, the larger the tray, the thinner the farinata will be.
Bake in a preheated oven at 180/200 degrees fan mode for about 40/45 minutes.
Check it from time to time. It is ready when it is nicely golden.
Before cutting into slices, wait for it to cool slightly because it will be soft right away.
Sprinkle with freshly ground Persian Blue salt or other salt of your choice.
Pumpkin farinata can be garnished with other herbs and once cooked it can also be filled as desired. It is also good cold the next day.
Italia, Liguria
| Energy (kcal) | 151.44 |
| Carbohydrates (g) | 26.86 |
| of which Sugars (g) | 1.66 |
| Fat (g) | 2.03 |
| of which Saturates (g) | 1.05 |
| Protein (g) | 6.75 |
| Fiber (g) | 1.89 |
| Sale (g) | 0.28 |
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