
Drive away with green broad beans and ricotta
second courses from world
Farifrittata with mushrooms and potatoes
Farifrittata with mushrooms and potatoes
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
The farifrittata provides a base of chickpea flour, which I then added mushrooms and potatoes. Excellent both freshly prepared and cold to fill the sandwiches.
First cut the onion into thin slices and diced the potato. Place the vegetables in a good non-stick pan and season with salt, pepper and oil. Add a little water and cook over low heat and cover for a few minutes.
Meanwhile, clean the mushrooms and cut them into slices that are not too thin. When the potatoes are half cooked, add them to the other vegetables and add the herbs.
While the mushrooms are cooking, prepare the batter by combining all the dry ingredients in a bowl. Add the water a little at a time and mix it all with a whisk. You will need to obtain a consistency similar to that of the beaten eggs.
When the vegetables are cooked, lower the flame and add the batter. Using a spatula or spoon, spread it evenly so that the vegetables and batter are well blended.
Put the lid on and cook the fire over very soft heat until the whole surface is well toned (it will take about 15 minutes).
At this point, with the spatula gently detach the farifittata from the edges of the pan and turn it helping with a plate.
Complete the cooking without the lid and slightly more lively fire so that the second side becomes well golden.