Mushroom, Pear and Walnut Farinata

So today I’m sharing a super quick and easy show stopper!! My take on an Italian classic.

Perfect dinner for two! Also one to impress.

Enjoy!! xx



Farinata -​

150g chickpea flour

1 tsp salt

3/4 sprigs of thyme

2 tbsp olive oil

a pinch of salt

250ml luke warm water

2 tbsp olive oil to fry

​Toppings –

1 tsp olive oil

150g portabello mushrooms, sliced

1 pear, diced

1 garlic clove, diced

15g basil leaves, sliced

To serve –

150g gorgonzola dolce, diced

25g toated walnuts

a large handful of shoots

truffle oil


Mix the farinata ingredients together in a bowl and put to one side for 20 minutes.

​Meanwhile, fry the mushrooms, pear, garlic and basil in 1 tsp of oil in a frying pan until soft and golden.

​Pour into a bowl and put to one side.

​Drizzle the oil for frying the farinata in a frying pan and tip to coat.

Preheat the grill to high.

​Once really hot, pour the chickpea farinata mix into the pan and cook until sizzling, pop until a high grill and cook until golden.

Top with the mushroom mix and cheese and pop back until the grill until the cheese has melted.

​Remove from the grill and cut the farinata into four wedges, pop two quarters on each plate, top with the toasted walnuts, pea shoots and drizzle with oil.


Leitchy xx

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