Wild Spring Farinata Recipe

Wild Spring Farinata Recipe

Allium triquetrium and Rumex acetosa

Spring is full of wild ingredients that are perfect for adding into, oh so many different recipes. Farinata – a savoury bake made out of chickpea flour – is a great carrier for these spring wilds. Like an omelette, though egg-less, baked in the oven and extremely tasty, it happens to be vegan and gluten-free too and is easy to add shoots, leaves and flowers, and even seaweed to. Here’s my spring version, feel free to add different wilds. I’ve made a version with hogweed shoots and rosemary too, which was equally delicious.

Wild Spring Farinata Recipe

Makes 7-8 farinatas

Ingredients

  • 300 g chickpea flour
  • 1 litre water
  • 1 heaped tsp sea salt
  • 1 tsp ground seaweed (I used bladderwrack/popweed, Fucus vesiculosus)
  • Light olive oil or vegetable oil
  • Large handful three-cornered leek/wild garlic, chopped
  • Small handful common sorrel leaves and stems, chopped

In a large bowl mix the chickpea flour, water, salt and seaweed. Whisk well to combine. Leave to sit for at least an hour, ideally overnight, it will also keep well in the fridge for up to 4 days. Preheat the oven to 220°C. Using a heavy-bottom, oven proof pan, generously add oil and heat over a medium to high heat, till almost smoking.

Spoon in a couple of ladles full of the mixture, coating the pan with a thin layer, about 0.5-1 cm thick. Sprinkle over some three-cornered leek, allow to cook for 5 mintues, sprinkle on the sorrel and place in the oven for 10 minutes. Remove from the oven and slice off with a fish slice or similar. Re-oil the pan and repeat with another couple of ladles full and follow until you have enough to eat! Best eaten fresh. Like I mentioned, the mixture keeps well in the fridge well for a few days in the fridge, so you don’t have to finish it all in one go.

with common sorrel and three-cornered leek

Works well as a snack (shared it on the beach with a foraging group), I also shared it with a friend, served with a potato salad and well-dressed green salad for supper. I run monthly foraging courses which always include homemade, wild tasters.  I’m also available for private forays, looking at the weeds on your land, in your area or just for a holiday delight.



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