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

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:



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.




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.