This looks absolutely incredible! Thank you so much for sharing! I can’t wait to look up and learn what a farinata is, I have never heard of this before
Looks like a frittata made with chickpea flour instead of eggs. Sounds wonderful!
thank you! its is essentially the same batter as socca, but this week i went for an italian theme so i poured it thick and called it farinata. it is usually described as chickpea pancake or flatbread. you have to let the batter sit for a few hours for the chickpea flour to hydrate, and it oddly pours out quite thin, but 30-40 minutes in the oven have it coming out solid enough to slice.
Oh wow, feeling very conscious about my simple lunch meal prepping now haha. How well does a farinata keep during the week?
i have not prepped farinata ahead of time like this, but from what i hear it is decent. if it turns out awful i will let you know
Holy this looks amazing. How much does last you for?
thanks! i work four ten-hour days, and i make enough for my wife to eat for lunch as well, so i always plan for 8 servings. sometimes i come up short, but close enough where at the worst case i can buy a piece of bread to make it filling.
Sounds good. And how long it does it take you to prepare all this usually?
so this was all done at the same time as that nights dinner (tofu cauliflower curry) and two prepped weeknight dinners (red lentil curry) for two adults and a pre-schooler, all of which took about 4 hours with breaks to eat dinner, wash a few dishes, help with a mini tantrum, read a bedtime story, and use the bathroom, so maybe 1.5-ish hours just for the lunches (not including the 3 hours hydration time for the farinata batter).
So colourful! Do you have tips for countering the bitterness of radicchio? Or is it something you like?
i do like radicchio normally, but any strong food can usually be softened by soaking it in water for a bit, which is also how i take the bite out of red onion for people who like it less pungent.
yum - lots of inspiration for future meals, thank you!
