Drive away with green broad beans and ricotta
45 recipes
red Farifrittata
ingredients
servings
2
Cream of tartar
1 unit
Gomashio
to taste
Black pepper
to taste
Ginger powder
to taste
Red radish
1 unit
Spring onions
1 half
Extra virgin olive oil
to taste
Water
200 grams
Red lentil flour
200 grams
second courses from Italy
red Farifrittata
red Farifrittata
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
nutritious dish, healthy and delicious
preparation
step 1
Sift the flour and baking powder. Add the flush water, stirring with a whisk to avoid lumps: the consistency that will need to get is fluid as is the case for all farifrittate!
step 2
Cut the onion into thin slices and sliced radicchio also making sure to dry it very well. United radicchio and shallot mixture and stir well again. Let stand in refrigerator 20
step 3
At the end of the resting time of the dough, oiled with the help of a pastry brush a pan: rehearse very well the edges because the dough will grow. More will be small in diameter, the higher the pan
step 4
Stir the mixture after it is removed from the refrigerator, pour it into hot skillet. Reduce the heat after a couple of minutes. I have never covered.
step 5
When you will see that the edges will be well detached from the pan, oiled a lid with a diameter greater than that of the rivoltatela and to cook it on the other side.
step 6
After 20 minutes should be ready but check before you turn off the heat. On the surface you will have formed a delicious crust!
step 7
Serve focusing attention on a radicchio leaf that can bind to the base - as if it were a flower - with a chive
step 8
The internal consistency will be soft and the flavors of onion, radicchio and red lentils will be perfectly mixed!
