I used a Delica pumpkin, keeping aside seeds and skin because they are edible and can be used for other preparations.
Start by grating the pumpkin with large holes.
In a stand mixer or by hand, mix the sifted flour with water, oil, and salt using a whisk.
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 32cm diameter copper pan.
Grease the bottom well and sprinkle with breadcrumbs.
Pour 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 even.
Naturally, the larger the tray, the thinner the farinata will be.
Bake in a preheated oven at 180/200 degrees in fan mode for about 40/45 minutes.
Check occasionally. It's ready when it's nicely golden.
Before slicing, wait for it to cool slightly because it will be soft at first.
Sprinkle with freshly ground Persian blue salt or other salt of choice.
The pumpkin farinata can be garnished with other herbs and once cooked, it can also be filled as desired. It's also good cold the next day.
Italia, Liguria
| Energy (kcal) | 91 |
| Carbohydrates (g) | 17.18 |
| of which Sugars (g) | 1.3 |
| Fat (g) | 1.09 |
| of which Saturates (g) | 0.63 |
| Protein (g) | 3.91 |
| Fiber (g) | 0.67 |
| Sale (g) | 0.27 |
