It’s been a long time since the last post, but I needed a break, a moment of all “self-awareness” about important changes that has happened in the last months.
The last time I wrote something was when my brother came to visit on New Year’s Eve, and looking at all the things that have changed since then, both personally and worldwide (I won’t mention the name of the virus that affected us, as it’s causing too much pain), it really seems like we’re talking about a lifetime ago.
As for us, we had planned 2020 differently, but instead we were overwhelmed by a series of news that brought us to change our plans not only for this year, but for many more to come.
I promise I will give less confuse information in the coming weeks, but in the meantime I can tell you that I am back to cook regularly, and that makes me happy.
In the last months, we try to eat more “vegetable base”, looking for substitutes for meat and eggs, and balancing the food we eat.
No, we are neither vegetarians nor vegans. We simply try to be a bit more “aware”, starting from what we buy to what we serve at the table. A sort of challenge for the new year, hoping that we will be able to carry it on in the years to come (unfortunately, we are not famous for being constant, but we will work hard!).
When I was living with my parents, the dinner-saving dish my mother skillfully used to serve on the table, was her delicious frittata.
The onion omelets and zucchini omelets were his greatest delight. It wasn’t a “weekly” dish, something we ate very often, but I don’t know why, I have such a vivid memory of her coming home from work and starting to beat eggs and cut vegetables. (Sorry mom, I perfectly know that your cooking skills go beyond a simple omelets, but let me say that was amazing!).
But, in order to limit a bit our egg consumption (which was reaching exaggerated levels), I found the solution in the chickpea flour, and since then, I have been preparing it at least once a week!
Chickpea flour is part of my Italian gastronomic culture (famous is the Ligurian farinata), but the Japanese one, so finding it is not easy. I was able to buy it in an international supermarket, but if there are none near your home, you can find it on Amazon Japan.
The preparation is really simple. Just mix the flour with double the amount of water, add salt, a little oil, and the vegetables you like best previously slightly stewed.
After a rest time in the fridge, you can choose whether to cook it in the oven or in the pan and you’re done.
It’s a perfect recipe for a picnic under the cherry blossoms or a colorful brunch (great also in the obento).
– 100 g chickpea flour – I use this one I find in the supermarket.
– 200 g cold water
– 30 g extra virgin olive oil
– 1/2 eggplant
– 1/2 red onion
– 1 tomato
– 1/2 carrot
– 1/2 pepper
1. Preheat the oven to 250°C.
2. Wash and slice the vegetables into similarly sized pieces.
3. In a pan, pour a large spoonful of olive oil and the vegetables. Add a pinch of salt and sauté over medium-high heat for 5 minutes.
4. In a bowl, add the sifted chickpea flour, water, 2g of salt and 10g of oil. Mix until all the lumps are removed.
5. In a previously oiled baking tin, add the vegetables to the batter and stir gently.
IN THE OVEN
When the oven has reached the temperature, bake for 20 minutes or until the frittata has a golden colour.
IN THE PAN
Cook the frittata for 5 min on both sides, until the mixture is firm on the surface.