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    Spicy Red Onion Farinata with Spinach Yogurt

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    Spicy Red Onion Farinata with Spinach Yogurt

    Made with chick pea flour the recipe for this crisp pancake originates in Liguria.

    • Preparation time: 20 minutes
    • Cooking time: 15 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6


    • 150g chickpea flour
    • ½ tsp salt
    • 100g natural Greek yogurt
    • 1 small garlic clove
    • 200g baby spinach
    • 5 tbsp extra virgin olive oil
    • 1 small red onion
    • 1 thai chilli, finely sliced


    1. Put the gram flour and salt in a large bowl. Take 400ml lukewarm water and gradually add it in, stirring the mixture with a wooden spoon; continue until you get a thick, smooth paste. At this stage, switch to an electric whisk and mix in any remaining water. Once all the water has been added, continue to whisk for a further minute. Cover the batter and leave it to rest for a minimum of 2 hours.
    2. Meanwhile, make the spinach yogurt. Beat the Greek yogurt and garlic with a fork until smooth. Add 3 tbsp cold water and season with salt. Drop the spinach into a pan of boiling water. As soon as it wilts, tip it into a colander and cool it under the cold tap. Squeeze dry, unravel slightly and mix into the yogurt. Chill until needed.
    3. Preheat the oven to 230C/gas 8. Pour the oil into a nonstick baking tray (about 22cm x 32cm) and place it in the hot oven.
    4. Skim off and discard the froth from the top of the batter. When the oil is smoking hot, remove the roasting tray, stir the batter and pour it into the tray. Swirl it around so that the batter forms a 1cm-thick layer. Scatter the sliced onion and chilli over the batter, then bake for 15 minutes or until the mixture has set. Season with freshly ground black pepper and allow to rest for 10 minutes before cutting into easy-to-eat pieces. Divide between six plates and serve with some spinach relish on the side.

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