Chickpea frittata

4 comments

I made this chickpea frittata with a kind  of vegetable which should be called salsify… I’m not sure of the English translation, as a matter of fact I’m not even sure of the correct Italian name, as this is a quite rare vegetable over here, and I found it only once in the local farmer market. Anyway, you can use any other vegetable you would normally use in a frittata or omelette (such as onions or zucchini), and if you ever come across it, give it a try, it is quite tasty and easy to prepare.

Ingredients

100 g chickpea flour

300 g water

olive oil

salt

1 bunch of salsify

Method

Mix the water with the chickpea flour, a pinch of salt and 1-2 tablespoons of oil. Make sure the batter does not contain any lumps. Let rest for at least 1 or 2 hours, but the longer the better. With these doses, you’ll obtain enough batter for 2 frittatas – we stored the second half of the batter in the refrigerator for two days and it was excellent.

Clean the salsify, cut them in long strips, and cook on low heat in a medium skillet with a drop of oil and water and a pinch of salt until tender.

You can cook the mixture both in a large frying pan or in the oven. We adopt a mixed approach, for you which you need a baking pan or a non-stick pan which can go both on the stove and in the oven (we use a non-stick pan after unscrewing the handle which is partly plastic). Oil the pan thoroughly using some paper. Heat the non-stick pan and pour the batter, let cook for 3 minutes then place the vegetables on top (they will sink a little but not all the way through) and cook for another minute or so. In the meawhile, pre-heat the grill at high temperature. Place the pan in the oven and finish cooking under the grill for 10 minutes or until gold. Let sit for a minute before serving, and sprinkle with salt (we used black salt for extra flavour but regular salt will do or you can avoid it alltogether).

I accompanied it with a monk’s beard salad (some monk’s beard – also known in Italy as agretti – lightly boiled and sesasoned with a oil, lemon and caper vinaigrette) and some fennels, thinly sliced and seasoned with oil and crushed red pepper.

  1. Tippitappi 11 May 2010 at 11:36

    Is that black pepper on the surface of the frittata?
    looks lovely by the way 🙂
    well done Lia!


  2. Lia 11 May 2010 at 11:41

    Thank you Tippitappi! Actually, it is not black pepper but black lava salt.. I think it’s mixed with charcoal, that’s why it’s black


  3. Tippitappi 12 May 2010 at 09:01

    BLack what?!?!? Charcoal??????? Really? I never heard anything like it 🙂 What does it taste like? is it supposed to be good for you?


  4. Lia 12 May 2010 at 09:08

    It basically tastes like salt 😀 Its flavor is quite intense, maybe a little smoky too. I’m not sure whether it’s supposed to be beneficial, I don’t think it is harmful either (in either case, the quantities are so small I don’t think it would make a difference). It is very decorative too.



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