Farinata with roasted grapes and ricotta

Farinata with roasted grapes and ricotta

By
From
Green Kitchen At Home
Serves
2
Photographer
David Frenkiel

Farinata is a simple Italian pancake bread (identical to the French socca). It’s made from chickpea flour, water and oil and, when cooked right, it is crispy on the outside with a warm and soft centre. We love to serve it as a starter when we have friends over for dinner, and we’ve jazzed up the traditional version by topping it with roasted grapes and creamy ricotta. Keep it rustic and serve it hot straight from the pan, with a glass of wine on the side.

Ingredients

Quantity Ingredient
1 tablespoon fresh rosemary leaves
150g chickpea flour
4 tablespoons extra-virgin olive oil
1 teaspoon sea salt flakes
freshly ground black pepper

freshly ground black pepper

Quantity Ingredient
150g seedless red grapes, on the vine if possible

To serve

Quantity Ingredient
rocket leaves
250g ricotta
sea salt
freshly ground black pepper
extra-virgin olive oil
balsamic vinegar

Method

  1. To prepare the roasted grapes, start by lining a baking tray with parchment paper. Leave half of the grapes on the vine and pull off the rest. Transfer them to the baking tray and place in the oven. Set the oven to 275°C and bake for 30–35 minutes or until juicy, wrinkly and caramelised. Set aside.
  2. Meanwhile, prepare the farinata. Finely chop the rosemary leaves and add them to a large mixing bowl along with the flour, 250 ml of lukewarm water, half the oil and all the salt. Season to taste with pepper, whisk until well combined and set aside to thicken for at least 20 minutes.
  3. Heat a medium-sized ovenproof cast-iron frying pan in the oven. Once hot, coat the base and sides of the pan with the rest of the oil. Whisk the batter, then pour it into the frying pan to create an even layer. Place under the grill and grill for 10–15 minutes or until cooked and golden.
  4. Remove from the grill and cut into triangles. Serve straight from the pan, topped with a handful of rocket, a dollop of ricotta, some roasted grapes, a sprinkling of seasoning and drizzle of oil and vinegar.

Tip

  • For a vegan alternative, replace the ricotta with a vegan soft cheese.
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