Stuffed fainá with spinach, roasted onion and queso criollo, with warm tomato oregano sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place a baking dish about 30 x 20 cm inside the oven so it heats up while you prepare the batter.

2. 2

   In a large bowl, whisk together the chickpea flour, water, 30 ml olive oil, 5 g salt, and 1 g black pepper. Whisk until smooth and let it rest for 15 minutes.

3. 3

   While the batter rests, heat a large skillet over medium heat. Add 15 ml olive oil and cook the onions with 1 g salt for 10 minutes, stirring, until golden and soft.

4. 4

   Add half of the chopped garlic, the sweet paprika, and half of the dried oregano to the skillet. Cook for 30 seconds. Add the chopped spinach and cook for 2 to 3 minutes until wilted and reduced. Remove from the heat, stir in half of the parsley, and let it cool slightly.

5. 5

   Carefully remove the hot baking dish from the oven, pour in 10 ml olive oil, and tilt the dish to coat the bottom. Pour in half of the fainá batter and bake for 8 minutes at 220 °C / 425 °F, until just set.

6. 6

   Remove the dish from the oven. Spread the onion and spinach filling evenly over the base, then scatter the queso criollo evenly on top. Cover with the remaining fainá batter.

7. 7

   Return to the oven and bake for 18 to 20 minutes at 220 °C / 425 °F, until the top is set and the edges are golden.

8. 8

   Meanwhile, make the warm sauce. In a small saucepan over medium heat, warm the remaining 5 ml olive oil. Add the rest of the garlic and cook for 20 seconds. Stir in the tomatoes, remaining dried oregano, remaining salt, remaining black pepper, and red wine vinegar. Cook for 10 minutes, stirring occasionally, until thickened into a rustic sauce.

9. 9

   Turn off the heat and stir the remaining fresh parsley into the sauce. Taste and adjust salt if needed.

10. 10

    Let the stuffed fainá rest for 5 minutes out of the oven. Cut into portions and serve hot with the warm tomato oregano sauce spooned over the top or on the side.