FRITTATA CON FARINA DI CECI AND CIPOLLE DI CERTALDO or FRITTATA WITH CHICK PEA FLOUR AND CERTALDO ONIONS

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I have been buying far to much chick pea flour lately so now I just have to start inventing ways to use it! I don’t know why I can’t resist to buy it, a little bit it has to do with the packaging, I can’t resist the colour combination between that blue and that pale yellow:

farina di ceci

but I actually like chick peas a lot and I like Farinata a lot as well but we can hardly eat more than a certain amount of it so a couple of days ago I made a variation of the Farinata theme. I happened to have cipolle di Certaldo or Certaldo onions at home, a Tuscan red onion that is part of the Slow Food biodiversity project, and as I felt like eating a nice frittata for lunch, I made an onion and chick pea frittata, using both the flour and the onions and thus combining two types of sweetness.

onion-and-chick-pea-frittat

FRITTATA CON FARINA DI CECI AND CIPOLLE DI CERTALDO or FRITTATA WITH CHICK PEA FLOUR AND CERTALDO ONIONS
serves 2

3 large eggs
150 ml / 0.6 cup of chick pea flour
150 ml / 0.6 cup milk
4-5 Certaldo onions or some other type of red onion, smallish and sweet when cooked.
150 ml / 0.6 cup freshly grated parmesan cheese
salt
black pepper
extra-virgin olive oil

– Mix the chick pea flour with the milk and leave it to absorb the liquid for a while.
– Peel and cut the onion into wedges (if you can say that about onions but think orange wedge and you get the concept). Braise these in some olive oil, sprinkle a little salt over it and stir often.
– Add eggs, parmesan, salt and some freshly ground black pepper to the chick pea flour, stir and then pour it over the onions when they are becoming transparent.
– Go on braising, when it is half cooked, you turn the frittata over and cook it for another minute.
– Serve with a salad.

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L