Cast Iron
Caramelized Fennel and Onion Farinata
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1 Review
Cheryl
April 5, 2017
This was so, so good! I have made farinata before using a different topping. I am always looking for ways to make this crisper. I made 2 of these for guests and for the second, I used Mark Bittman's instructions for baking: Preheat oven to 450, put in 2 Tbsp oil in pre-heated 12" cast iron skillet & swirl (I then put cooked fennel, onions & seed on bottom), put in batter and bake 12-15 mins till done. Heat broiler, and brush top of farinata with 1 or 2 tablespoons of oil if it looks dry. Set farinata a few inches away from broiler for a few minutes, just long enough to brown it spottily.
This didn't get it as crisp as I had made before and when I look at Bittman's ingredients, he calls for only 1 cup of lukewarm water. I'm going to try that next time. But the flavor was delicious and this was much appreciated by everyone!
This didn't get it as crisp as I had made before and when I look at Bittman's ingredients, he calls for only 1 cup of lukewarm water. I'm going to try that next time. But the flavor was delicious and this was much appreciated by everyone!
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