Farinata frittata turns farinata into a main course

This version featured sturdy greens and Greek sausage.

 

Even though I posted in January 2018 I thought I'd found the ultimate farinata technique, I've continued to experiment over the last few years, and have had my share of successes and "meh"s.  One day, though, I thought, "why not turn this from an appetizer into a main course", and merge the concept of farinata and frittata.  You'll find the basic technique here to be the same as for ultimate farinata, except with more batter, a couple of eggs, and lots more mix-ins.

 The result is a savory/eggy meal that stands on its own, and can be as boldly flavored as you like!

Farinata Frittata

The Basic Building Blocks

• 1.5 cups flour (usually 1 cup chickpea flour (besan) and ½ cup cornmeal, semolina, or something else that’s gluten free or low gluten)

• 2 cups water

• 1.5 tsp salt

• 2 eggs

• 1 onion, small or large

• 8 glugs of olive (or other) oil

Flavoring Add ins (optional, as many or few as desired):

• 1 tsp onion or garlic powder, or both

• ¼ c nutritional yeast

• 1 - 2 tsp seeds:  cumin or fennel

• 1 tsp harissa

• 1 tsp anchovy paste, or jarred anchovies

• Turmeric

• Kashmiri chili

Vegetables (and meat) examples:

• 2 cups kale, chopped

• Mushrooms, fresh or frozen and/or dried (rehydrated)

• Tomatoes, 

• Fennel, chopped

• Carrots

• Sausage or ground meat

• Cubed boneless/skinless chicken thigh

• Bacon

• Cheese

• You get the idea

Method:

1. Mix the flour, water, and salt in a bowl, and let sit for at least an hour (if you can) or all day.  This lets the flour hydrate.

2. Preheat oven to hot (say, 475 degrees on convection), with cast iron skillet, oil, and onions.  Heat until onions are sizzling and brown, approaching burned, about 10-15 minutes.

3. Add any whole spices (e.g., cumin, fennel) and let them bloom -- 30 seconds to a minute.

4. Add vegetables or meat and cook until mostly cooked through (they'll be cooking more shortly).

5. Mix the egg to the batter, and the swirl the batter into the skillet, making sure all the meat and vegetables are evenly distributed.  Put in the oven and bake for 15 minutes or more, until the batter is set and the farinata frittata starts to pull away from the edges of the skillet.

6. Remove the skillet from the oven and let sit for at least five minutes before cutting into wedges to serve. It's easiest to cut this right in the pan rather than trying to transfer to a cutting board. Be careful, and remember that skillet is HOT!