Eggless Frittata

Ingredienti

• cold water300 ml
• chickpea flour100 g
• saltq.b.
• pepperq.b.
• cleaned vegetables350 g
• leeksq.b.
• carrotq.b.
• celeryq.b.
• parsleyq.b.
• spinach2 manciate
• EVO oilq.b.
• cumin or curryq.b.
• lemon zestq.b.
• other vegetablesq.b.

Procedimento

1. 1Mix the chickpea flour with cold water until you get a smooth batter in a large bowl.
2. 2Cut the vegetables into cubes and sauté them in a 24 cm non-stick pan with a little oil for about 10 minutes, stirring often.
3. 3Season with salt, pepper, and a spice of your choice like cumin or curry; if you want, add garlic as well.
4. 4If using leafy vegetables, add them with a couple of tablespoons of water and cook covered for about 3 minutes until wilted.
5. 5Pour the vegetables into the batter and mix well.
6. 6In the same pan, heat a little more oil, pour in the mixture, and cook covered over medium heat for 2 minutes, then on low heat for 10–12 minutes, checking that it doesn't burn.
7. 7Flip the frittata using a slightly oiled lid and protecting your hands, then slide it back into the pan.
8. 8Complete cooking for another 6–7 minutes and serve hot or warm.

Consigli e varianti

• •Cook the chickpea base in a well-heated pan with a light layer of EVO oil: as soon as it sets, flip with a lid to prevent it from breaking. Do this over medium heat for 6–8 minutes on each side.
• •Flavor with cumin or curry and a grating of lemon zest: also add pepper at the end of cooking for a fresher and more intense aroma.
• •Add thinly sliced vegetables (leek, carrot, celery) and then the spinach in the last 1–2 minutes: this way they remain tasty without releasing too much water into the frittata.
• •Pair with lemon-flavored vegetable yogurt sauce or with crunchy salad and olives; gluten-free variant: use only chickpea flour and a pinch of baking soda for more fluffiness, without adding other flours.

Storia e curiosità

• •According to a Calabrian tradition, the eggless frittata was born in Fiumefreddo Bruzio, in the province of Cosenza.
• •In Rome, the eggless frittata has been linked especially to wartime, when eggs were too precious a commodity for many.
• •In post-war Trastevere, it was a home dish passed down through families: the recipe was already prepared in 1946 by Checco er Carettiere.
• •In some Roman versions, there is also a white variant, prepared with guanciale instead of tomato.

Domande frequenti

Quanto tempo ci vuole per preparare Eggless Frittata?

Eggless Frittata richiede in totale 35 minuti: 15 min di preparazione, 20 min di cottura.

Per quante persone è Eggless Frittata?

La ricetta è per 3 porzioni (3 persone). Puoi raddoppiare le quantità per gruppi più grandi.

Come si conserva Eggless Frittata?

In the fridge for up to 2 days in an airtight container. It can also be consumed cold or reheated; it is not ideal for freezing.

Eggless Frittata è adatta alla schiscetta?

Sì, Eggless Frittata è adatta alla schiscetta: si conserva bene fino al giorno dopo e mantiene gusto e consistenza.

Da dove viene Eggless Frittata?

Eggless Frittata è un piatto della tradizione italiana, Italia.

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