Nina Parker’s Courgette and Tomato Sticky Tray with Farinata
This is an effortless dinner that truly delivers, from our friend Nina Parker. If you haven’t tried farinata yet, get some gram (chickpea) flour and m... Read more This is an effortless dinner that truly delivers, from our friend Nina Parker. If you haven’t tried farinata yet, get some gram (chickpea) flour and make this Italian classic! The tray of roasted courgettes and tomatoes creates its own sticky sauce, which is perfect for drizzling over the farinata. Sweet, rich, and very delicious! This is an effortless dinner that truly delivers, from our friend Nina Parker. If you haven’t tried farinata yet, get some gram (chickpea) flour and make this Italian classic! The tray of roasted courgettes and tomatoes creates its own sticky sauce, which is perfect for drizzling over the farinata. Sweet, rich, and very delicious!
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NUTRITION PER SERVING (Read more)
Notes
This is a guest contribution from Nina Parker so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.
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Ingredients
Method
1. Begin by preparing the farinata batter. In a large bowl, mix the gram flour, water, and salt. Let the batter rest for 30 minutes to allow the flour to absorb the water fully.
2. While the batter is resting, preheat your oven to 200°C /180°C fan. Add 3 tablespoons of olive oil to an ovenproof 9-inch frying pan and place it in the oven to heat up.
3. Once the oil is hot, carefully remove the frying pan from the oven. Pour in the batter, scatter over the herbs, sprinkle with pepper, and drizzle with 1 tablespoon of olive oil. Place on the top shelf of the oven and bake for 30 minutes.
4. While the farinata bakes, add the cherry tomatoes and sliced courgettes to a 9-inch baking tray. Drizzle with 3 tablespoons of olive oil, season with salt and pepper, and place in the middle of the oven. Roast for 30 minutes until the vegetables are golden brown and sticky.
5. After the initial 30 minutes, remove the vegetable tray from the oven and increase the oven temperature to 220°C (430°F) to get the farinata crispy. Bake the farinata for an additional 5 minutes until golden and slightly crisp on the edges.
6. Carefully remove the farinata from the oven, slice it up, and serve with the roasted courgettes and tomatoes on top. Drizzle any remaining sauce from the vegetable tray over the farinata for extra flavour.
Notes
This is a guest contribution from Nina Parker so we are not able to answer questions regarding this recipe. You can watch her make it with Rupy on our YouTube Channel if you'd like to learn more.
User comments (13)
I used the 320ml of water as the other review mentioned and it came out great. Ty fir the wonderful recipe!!!!
My new favourite comfort food. Reminded me of being in Nice as a girl.
I used only 320ml of water. Perfect amount to 120g of Gram flour.
Fried it in a hot pan, once the batter is bubbled and a crust is formed.
Cut into 4 then flip each corner to cook thr other side.
Watch the YouTube video as the quantities of grammar flour and water listed here are wrong. The video said 250ml and even then they added more flour when mixing. I find several recipes on this site have got the quantities wrong or have missed using an ingredient. I would suggest some editorial input to ensure the recipes are accurate. As it stands we are quite disappointed with the results of several ones we have tried.
Lovely and light perfect for a lunch or light evening meal will be making again !
Nice. I went for this as have a big bag of gram flour to use. A good idea for a vegan breakfast or lunch. Used 100ml less water - seemed about right. Added red pepper to veg as had less toms than suggested on hand.
Delicious! Based on the comments I baked at 220oC for 35 minutes.
Tastes good, but the Farinata did not cook well in the oven. I finally just put it in a frying pan, tore it up, and tossed it around until it was cooked thru. Next time I will just cook it as a thin pancake in a pan.
Spot on. Would like to see more recipies that include the gram flour pancakes
Super tasty, had never heard of farinata before but will make these pancakes again.
Easy to make and even easier to eat! I love the crispy outside and the custardy inside
Surprisingly lush , v nice for a brunch. Added some chilli jam on the side of mine and some rocket
I just made this and it is SO DELICIOUS!! However, I had to cook the farinata for way longer at 220 degrees than the instructions and even after another 15 mins at the same temp, it looked golden (and the scrapings were crispy) but it was stodgy in the middle. It didn't have the crunch that I heard in the video! Maybe the chickpea flour in NZ is different. Not sure why it was so raw, as I even weighed the 420ml of water (and waited 40mins to absorb the flour) to make sure I did it exactly! I'd make this again, but would add more flour.
The Farinata was excellent and very easy. It does need starting an hour before eating. I am going to try doing the prep the day before and leaving it overnight. Then it just needs putting in the oven.