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Golden Farinata with Rich Napoli and Agrodolce
Golden Farinata with Rich Napoli and Agrodolce – Recipe

This golden chickpea farinata delivers crisp edges topped with richKnorr Italiana Pronto Napolifor savoury umami and is finished with bright agrodolce that cuts through with sweet and sour lift to create a bold, craveable balance that feels both rustic and modern.

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Ingredients per serve

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What you need

This golden chickpea farinata delivers crisp edges topped with richKnorr Italiana Pronto Napolifor savoury umami and is finished with bright agrodolce that cuts through with sweet and sour lift to create a bold, craveable balance that feels both rustic and modern.

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Preparation

  1. What you need

    Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Farinata batter

    • Whisk the chickpea flour and half amount of fine sea salt together in a large bowl. Gradually pour in water (620ml per 10 serves), whisking constantly to prevent lumps. Set the batter aside to rest for at least 4 hours.
    • Preheat the oven to 220°C. Once heated, place a 14-inch pizza pan or cast-iron skillet in the oven and heat for 10 minutes.
    • Stir the rosemary through the rested batter, then carefully pour the batter into the hot cast-iron skillet. Bake for 15–20 minutes until the farinata is just set and beginning to turn pale gold on top.

  3. Napoli agrodolce

    • Heat the oil in a large saucepan over medium heat. Add the brown onion, garlic, green zucchini, white zucchini, red capsicum, yellow capsicum and green capsicum. Sauté for 10 minutes until the vegetables begin to soften.
    • Add the white balsamic, Knorr Italiana Pronto Napoli, honey, raisins and pine nuts, then season with rest of fine sea salt.

  4. To serve

    Serve the farinata in a cast-iron skillet, accompanied by agrodolce to the side.
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