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.
INGREDIENTS – SERVES TWO
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
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
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.