Spiced Farinata with Radicchio and Feta

by Helen Graham, featured in Centrepiece

Published by Hamlyn

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Introduction

You’ll want to be sure to allow at least an hour here for the chickpea mix to stand before using it so that it absorbs all the liquid, making for a much better texture. Do not skip the garam masala; it really pulls everything together.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

As featured in

Centrepiece

Image of Helen Graham's Spiced Farinata — Photo by Yuki Sugiura

Ingredients

Makes: 2

Metric U.S.

160 grams chickpea flour
5 tablespoons olive oil (plus 4 tablespoons to fry the pancakes)
250 millilitres water
1 teaspoon fine sea salt
2 teaspoons garam masala

FOR THE RADICCHIO & FETA

4 tablespoons olive oil
1 teaspoon fine sea salt
2 tablespoons balsamic vinegar
finely grated zest of 1 unwaxed orange plus 2 tablespoons orange juice
3 tablespoons agave syrup
1½ teaspoons chopped rosemary leaves
2 garlic cloves (finely grated)
1½ tablespoons sumac
2 heads of radicchio (total weight about 500g/1lb 2oz), main stalks removed, cut into 5cm (2-inch) chunks
½ red onion (finely sliced)
20 grams pinenuts (toasted)
120 grams feta cheese or vegan alternative, (roughly crumbled)

5¾ ounces gram flour
5 tablespoons olive oil (plus 4 tablespoons to fry the pancakes)
1 cup water
1 teaspoon fine sea salt
2 teaspoons garam masala

FOR THE RADICCHIO & FETA

4 tablespoons olive oil
1 teaspoon fine sea salt
2 tablespoons balsamic vinegar
finely grated zest of 1 unwaxed orange plus 2 tablespoons orange juice
3 tablespoons agave syrup
1½ teaspoons chopped rosemary leaves
2 garlic cloves (finely grated)
1½ tablespoons sumac
2 heads of radicchio (total weight about 500g/1lb 2oz), main stalks removed, cut into 5cm (2-inch) chunks
½ red onion (finely sliced)
¾ ounce pinenuts (toasted)
4¼ ounces feta cheese or vegan alternative, (roughly crumbled)

Method

Spiced Farinata with Radicchio and Feta is a guest recipe by Helen Graham so we are not able to answer questions regarding this recipe

Preheat the oven to 180°C fan (400°F), Gas Mark 6. Whisk all the ingredients for the farinatas together in a bowl until totally smooth. Cover and set aside for at least 1 hour at room temperature.
For the radicchio, put the oil, salt, balsamic, orange juice, agave syrup, rosemary, garlic and sumac in a bowl and whisk to combine. Add the radicchio and toss to combine, ensuring all the pieces are covered, before transferring to a roasting tin. Roast for 15 minutes until wilted and caramelized in parts. Set aside.
Crank up the oven to 220°C fan (475°F), Gas Mark 9.
To cook the pancakes, set a heavy, oven-safe 29cm (11½-inch) frying pan over a high heat and pour in half the olive oil. Once the oil is shimmering, give the batter a quick stir to loosen it, then pour in half. Tilt and swirl the pan gently so that the batter spreads into an even layer. Let it sit on the heat for about 30 seconds, just until bubbles start to form on the surface. Then slide the pan into the hot oven and bake for 6–8 minutes or until the top is golden and just set in the centre. Lift the pancake out on to a plate and cover it with a clean tea towel to keep warm while you make the second pancake in the same way.
To serve, add the red onion, pine nuts and feta to the roasted radicchio and toss to combine. Cut the farinatas into 8 slices each and serve with the roasted radicchio.

Preheat the oven to 180°C fan (400°F), Gas Mark 6. Whisk all the ingredients for the farinatas together in a bowl until totally smooth. Cover and set aside for at least 1 hour at room temperature.
For the radicchio, put the oil, salt, balsamic, orange juice, agave syrup, rosemary, garlic and sumac in a bowl and whisk to combine. Add the radicchio and toss to combine, ensuring all the pieces are covered, before transferring to a roasting tin. Roast for 15 minutes until wilted and caramelized in parts. Set aside.
Crank up the oven to 220°C fan (475°F), Gas Mark 9.
To cook the pancakes, set a heavy, oven-safe 29cm (11½-inch) frying pan over a high heat and pour in half the olive oil. Once the oil is shimmering, give the batter a quick stir to loosen it, then pour in half. Tilt and swirl the pan gently so that the batter spreads into an even layer. Let it sit on the heat for about 30 seconds, just until bubbles start to form on the surface. Then slide the pan into the hot oven and bake for 6–8 minutes or until the top is golden and just set in the centre. Lift the pancake out on to a plate and cover it with a clean tea towel to keep warm while you make the second pancake in the same way.
To serve, add the red onion, pine nuts and feta to the roasted radicchio and toss to combine. Cut the farinatas into 8 slices each and serve with the roasted radicchio.

Additional Information

How to serve:
There are many options here. You can serve these cut small as a little canapé, with the pancakes cut into triangles and the roasted radicchio piled on top, or you can also have them for dinner with bigger slices of farinata; a perfect and complete meal that I love. Choose your own adventure but just be aware the farinatas are best eaten hot.