Farrecchiata
Prep Time: 5 minutes
Cook Time: 40 minutes
Keywords: side gluten-free soy-free sugar-free vegetarian roveja flour cheese
Ingredients (serves 3-4 as a side dish)
- 2 cups / 480 ml cold water
- 1/4 teaspoon fine sea salt
- 1/2 cup / 3 ounces / 85 grams roveja flour
- cheese of choice, to taste, crumbled, cut into small pieces or grated, depending on consistency
- I use crumbled Cypress Grove Meyer Lemon and Honey4: 1 ounce / 28 grams mixed in at the end of cooking plus to taste as topping on individual servings
Instructions
Pour the cold water into a saucepan and add the salt. Slowly add the roveja flour in a thin stream, while whisking. Place the saucepan over medium heat. Continue whisking as the water warms up. As soon as the water reaches boiling point, turn down the heat to low to maintain a simmer. Keep stirring with the whisk for the first 10 minutes or so, then switch to a wooden spoon as stirring implement.
Cook the farrecchiata for 35-40 minutes, stirring often to prevent it from sticking to the bottom of the pan and to avoid the build-up of steam that results in bubble explosions.
Add the chosen cheese to the farrecchiata at the end of the cooking time, and stir to incorporate it. Serve immediately, possibly with additional cheese as topping or on the side.
I have served and eaten farrecchiata as a side dish, together with roasted or stewed vegetables. A particularly pleasant pairing is with roasted winter squash, whose sweetness complements farrecchiata‘s pleasant bitter note.