farinata... like a frittata but with no eggs --GOOD STUFF!
FARINATA
1 + 1/2 cup besan flour in a bowl and gradually whisk in enough water to make a smooth paste mix in about 1 tablespoon extra virgin olive oil and 2 tablespoons of umeboshi vinegar after that's incorporated, whisk in more water gradually until you get a crepe batter consistency. set aside
heat oil (i use a tablespoon each of avocado and extra virgin olive oil), add mustard seeds until they crackle, add dry rosemary, cumin, black pepper,turmeric, add a medium-big onion (halve the onion, cut each in half and slice vertically to make 1-1/2 "x 3/8" pieces) stir until slightly translucent add a big handful of asparagus cut into 1" pieces stir and turn off heat.
slowly pour over batter, all round while shaking the pan to evenly distribute the veggies. put heat on low/medium and cover the pan, slightly ajar with the lower part of the lid toward the rivets (because the batter gets stuck to the rivets and it hardens like concrete and the condensed steam will help with cleanup)
when the top is fairly dry and it doesn't jiggle much when you shake the pan you can slide it onto a large plate and put the pan over the plate, flip it over. cook the other side with no cover for a few minutes. cut the farinatta while it's still cooking so steam escapes, when the steam slows down a bit turn it off (it should be done). it's great plain but it's great with hot sauce or sriracha. a side of tomatoes or salad...
1 + 1/2 cup besan flour in a bowl and gradually whisk in enough water to make a smooth paste mix in about 1 tablespoon extra virgin olive oil and 2 tablespoons of umeboshi vinegar after that's incorporated, whisk in more water gradually until you get a crepe batter consistency. set aside
heat oil (i use a tablespoon each of avocado and extra virgin olive oil), add mustard seeds until they crackle, add dry rosemary, cumin, black pepper,turmeric, add a medium-big onion (halve the onion, cut each in half and slice vertically to make 1-1/2 "x 3/8" pieces) stir until slightly translucent add a big handful of asparagus cut into 1" pieces stir and turn off heat.
slowly pour over batter, all round while shaking the pan to evenly distribute the veggies. put heat on low/medium and cover the pan, slightly ajar with the lower part of the lid toward the rivets (because the batter gets stuck to the rivets and it hardens like concrete and the condensed steam will help with cleanup)
when the top is fairly dry and it doesn't jiggle much when you shake the pan you can slide it onto a large plate and put the pan over the plate, flip it over. cook the other side with no cover for a few minutes. cut the farinatta while it's still cooking so steam escapes, when the steam slows down a bit turn it off (it should be done). it's great plain but it's great with hot sauce or sriracha. a side of tomatoes or salad...