Herby farinata with roasted caponata
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners when I want something satisfying but don't have much time. The herby farinata comes together in about 25 minutes total, making it perfect for busy evenings, and gram flour is packed with protein so it keeps you full for hours. I love how the crispy, golden pancake pairs with the sweet and tangy roasted caponata, especially when those vine fruits add little bursts of flavor. It's simple enough that nothing fancy is required, yet feels special enough to serve to friends.
Ella x
Ingredients
- 50 mlsextra virgin olive oil(plus 2 tbsp)
- 150 gramsgram flour
- ½ tspfine sea salt
- 20 gramsrosemary(leaves finely chopped)
- 500 gramsessential frozen grilled vegetable mix(bags frozen grilled vegetable mix)
- 3 clove/sgarlic(crushed)
- 4 tbsptomato purée
- 60 gramsdried vine fruit mix
- 50 gramspine nut kernels(toasted)
- 3 tbspsherry vinegar
- 40 gramsparmigiano reggiano(grated)
Detail level
Instructions
- 1
Preheat the oven to 230ºC, gas mark 8. Pour 50ml oil into a 20x20cm roasting tin and put in the centre of the oven to heat up. Meanwhile, in a large bowl use a balloon whisk to combine the gram flour, salt and rosemary. Gradually whisk in 450ml water to make a smooth batter. Carefully pour the mixture into the hot oil in the tin, then bake for 20-25 minutes or until golden brown and crispy around the edges.
- 2
Meanwhile, line a large baking tray with baking parchment, then tip the vegetable mix onto it. Drizzle with ½ tbsp oil; season and mix to coat, then roast for 15 minutes, until tender and piping hot. In a large pan, heat the remaining 1½ tbsp oil over a low heat and fry the garlic until golden (1-2 minutes). Add the tomato purée and cook for a few minutes, then stir in the fruit mix, pine nuts and vinegar; take off the heat and set aside.
- 3
When the vegetables are cooked, tip them into the pan with the garlic mixture, stir well and season. When cooked, remove the farinata from the oven and allow to cool for 5 minutes before turning out onto a board. Slice into 4 wedges, then top with the caponata and a sprinkling of the cheese before serving.
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