This corn flour farifrittata is closely related to the recipe of the previous farifrittata with leeks, almost a continuation of it.
Encouraged by the great success of that well-made farifrittata, just a few days later I tried a new step, the corn flour variant that I will tell you about today.
A variant that was not my invention, it’s fair to say, but the personalized implementation of… a memory. 😃 Yes! I remembered a video I saw a long time ago, of a recipe I no longer remember anything about except this detail of adding an unspecified amount of corn flour to the “normal” chickpea flour batter.
I confess that at the time I watched the video with a certain disinterest because back then farifrittatas were a real mystery to me, they always turned out bad! That’s why I somewhat ignored the video, like: “who cares, I will never succeed, no point in watching it.”
And instead…
In short, now that farifrittatas have no more secrets for me 😊 (and I still thank Michela and her recipe shared in my, actually our, group), I am no longer intimidated by forgotten videos! And I jumped into experimentation, even randomly, meaning: adding corn flour by feel, without knowing anything about the proportions between the two flours. Ahhh the boldness!
What can I say, I was satisfied! The corn flour farifrittata with asparagus and leeks turned out nice and thick, soft and really good. The photos I show you are exactly from that day of experimentation, including the burnt asparagus. 😅 But even that is all useful experience, which I will explain better in the process.
Are you ready? Do you have some chickpea flour and a bit of precooked corn flour at home? Do you have leeks, asparagus and/or other vegetables within reach?
Alright then! Let’s start!
🤗
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3/4 cup chickpea flour
- 1/3 cup corn flour (precooked)
- 1 cup water
- 5 asparagus (already cooked)
- 1/8 cup leek (or onion)
- rosemary (to taste)
- 2 teaspoons extra virgin olive oil
- 1 pinch pepper
Tools
- Bowl
- Pan
- Lid
Preparation
Pour the water, chickpea flour, and corn flour (I used precooked for polenta) into a bowl and mix well with a fork until there are no lumps left.
Add rosemary and let the batter rest for an hour (the rest makes chickpea flour more digestible). You can also extend the rest for several hours.
Meanwhile, cook the asparagus (I cooked them in a pan with the lid closed for 8-10 minutes, but they can also be steamed).
Slice a piece of leek (or alternatively onion or shallot).
Pour the oil into a non-stick pan (8-9 inches) and sauté the leek.
Pour the batter.
Place the cooked asparagus on the batter.
Note about asparagus: since it’s now August and it’s not asparagus season (as I mentioned in the introduction, these photos date back to some time ago, precisely early June) you can opt for frozen asparagus or replace them with another vegetable.
Cover with the lid and cook for a few minutes over medium-high heat, then lower to the minimum.
Wait for the top part of the farifrittata to set a bit, then flip it over with the help of the lid or a large spatula.
Cook, still with the lid closed, for a few more minutes until a crust forms.
Advice: be careful not to over-roast the asparagus (as happened to me and as you can clearly see from the photos). It might be more helpful to submerge the asparagus in the batter so they don’t come into contact with the pan when the farifrittata is flipped.
If you prefer not to show your guests the “tanned” asparagus… serve your farifrittata flipped the other side up! Ahhhhh but oops… the leeks are tanned too!!! 😄😄🤭
Salt-Free Tips
To flavor this farifrittata without salt I renew my advice to use spices and aromatic herbs: paprika, curry, turmeric, and pepper, sage, thyme, and marjoram.
Moreover, a smart way to add flavor to our dishes is precisely the use of asparagus (or other vegetables with a characteristic taste like artichokes, mushrooms, or broccoli), give it a try! 😉
If you are interested in reducing or eliminating salt, always remember to:
▫ Decrease salt gradually, the palate must get used to it gradually and should not notice the progressive reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rule. It’s good for your mood and helps you persevere.
If you don’t want, or can’t, give up on salt:
▫ You can still try my recipes by salting according to your habits.
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