4.9 from 147 votes
Tomato-Braised Abalone With Farinata
Tomato-Braised Abalone With Farinata combines tender abalone cooked in a rich tomato sauce with a savory chickpea flour farinata. The abalone is carefully cleaned and seared before slow braising with onion, garlic, white wine, stock, and flavorful additions like capers, anchovies, and olives. The farinata, made from chickpea flour, garlic, rosemary and olive oil, is cooked into a soft, thick pancake. Together, they create a dish that balances seafood richness with earthy, herb-infused farinata, offering both delicate textures and layered flavors.
Prep Time
1 hr
Cook Time
45 mins
Additional Time
2 hrs
Total Time
3 hrs 45 mins
Servings:
4
people
Course:
Main Course
Cuisine:
Italian
Ingredients
Ingredients for Farinata
- 225 grams chickpea flour
- 1 liter water lukewarm
- 4 grams garlic
- 15 grams extra virgin olive oil plus more for frying
- 2 teaspoons kosher salt
- 5 black pepper turns (amount unspecified
- 1 gram rosemary chopped
Ingredients for Tomato-braised abalone
- 907 grams abalone red, in the shell
- extra virgin olive oil
- kosher salt
- 280 grams yellow onion thinly sliced
- 12 grams garlic
- pinch red pepper flakes dried
- 226 millilitres white wine
- 454 millilitres white stock
- 397 grams cherry tomatoes canned
- 3 tablespoons capers rinsed well
- 3 white anchovies minced
- 10-12 black olives sliced, pitted
- extra virgin olive oil
- wondra flour flour for dusting
- chervil handful sprigs
- 1 lemon
- 2 tablespoons black Gaeta olives crumbled, dried
Instructions
To make the farinata:
- Lightly coat two 9 x13-inch (23 x 33 cm) baking pans or rimmed baking sheets with non-stick spray. In a blender, purée the chickpea flour and water. Pour the batter into a large, heavy-bottomed pot and place over medium heat. Whisk in the garlic, olive oil, salt, and pepper and continue to cook, whisking constantly, until thickened to a paste, about 15 minutes. Stir in the rosemary, then pour the batter evenly into the prepared pans. Tap the pan lightly against the counter to level, then refrigerate, uncovered, until set, at least 2 hours.
Cup of Yum
Prepare the abalone:
- Preheat the oven to 325°F/ 162° C. Using a large palette knife or kitchen spoon, pry underneath the foot of the abalone muscle to dislodge it from the shell. Trim away the innards and rinse clean.
- Heat a film of olive oil in a heavy-bottomed pot over medium heat. Season the abalone with salt and sear until lightly browned on both sides, then transfer to a plate.
- Wipe the pot clean, heat a thin film of olive oil over medium-low heat, and stir in the onions and a pinch of salt. Sweat for 2 minutes, then add the garlic and sweat until the garlic has softened, about 1 minute. Sprinkle the red pepper flakes into the pot, deglaze with the wine, and bring the pot to a simmer. Pour in the stock and tomatoes, return to a simmer, and stir the abalone.
- Cover the pot, transfer to the oven, and braise for 25 minutes to 1½ hours or until the abalone slide off a skewer when pierced. Uncover the pot and let cool for 20 minutes. Fish out the abalone pieces and slice crosswire into thin strips. Return the slices to the braise, then bring the pot to a low simmer and stir in the capers, anchovies, and sliced olives. Turn off the heat and keep warm.
Now finish the farinata.
- With a 3-inch cutter, punch the chilled farinata into rounds, cutting as close as possible to limit the amount of trimmings remaining: you will need 12 rounds. Blot the rounds dry between paper towels.
- In a large sauté pan with straight sides or cast-iron skillet, heat ½ inch of olive oil over medium-high heat. Dust the farinata rounds in Wondra flour, shaking off any excess. In batches to avoid crowding the pan, sear the rounds until golden brown on both sides, then drain the paper towels
- To serve, place the farinata disks in bowls. Divide the abalone pieces evenly among the bowls and spoon some braising liquid over the top. Grate lemon zest over each bowl. Slice the lemon in half, then squeeze a few drops of lemon juice into each bowl. Garnish with a drizzle of olive oil, a few sprigs of chervil, and a sprinkling of dehydrated olives. Serve with the remaining farinata.