Tuscan Sardine Farinata with Wilted Spinach and Pumpkin-Seed Gremolata

Instructions

1. 01

   Whisk the chickpea flour with the water, 1 tsp olive oil, sea salt, and rosemary in a small bowl until smooth. Let it rest for 5 minutes — the flour will hydrate and the farinata will hold together better.

2. 02

   Heat the second teaspoon of olive oil in an 8-inch nonstick skillet over medium heat. Pour in the batter, swirl to coat, and cook 4 minutes until the edges crisp and the surface looks set.

3. 03

   Slide a spatula under the farinata and flip it. Cook 2 more minutes, then transfer to a plate.

4. 04

   Return the skillet to medium heat. Add the minced garlic and the spinach. Toss for 60 seconds until the leaves just wilt, then remove from heat.

5. 05

   Toast the pumpkin seeds in a dry pan for 60 seconds, until they pop and smell nutty. Combine with the parsley and lemon zest in a small bowl — this is the gremolata.

6. 06

   Top the warm farinata with the wilted spinach, then arrange the sardines over the greens. Finish with a squeeze of lemon juice, the pumpkin-seed gremolata, and a crack of black pepper.