Method

• 1.
  For the giardiniera, place the vinegar, sugar and 250ml water in a saucepan over high heat. Stir until sugar has dissolved. Place remaining ingredients in a large heatproof bowl and scatter with 1 tbs salt flakes. Pour the hot pickling liquid over the vegetables. Refrigerate overnight.

• 2.
  To make the farinata, mix the chickpea flour and 450ml water in a bowl and rest in the fridge overnight.
• 3.
  Skim any foam from farinata mixture, add oil and mix well to combine. Heat a lightly greased 20cm non-stick frypan over low heat. Pour a thin layer (about 2/3 cup) of batter into pan. Cook for 2-3 minutes or until golden. Flip and cook for 2-3 minutes or until cooked through and golden. Don’t cook it for too long, farinata should be soft.
• 4.
  Drain the giardiniera, discarding the pickling liquid and reserving the bay leaves and thyme sprigs. Place the giardiniera in a small bowl and top with the reserved bay leaves and thyme sprigs. Place on a platter with the farinata, prosciutto and pecorino.