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
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.
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!
