Farinata with Wild Asparagus and Parsley

Servings: 4
Prep time: 15
Cooking time: 20
  • - 150 g of chickpea flour
  • - 200 g of wild asparagus
  • - 1 shallot
  • - 1 bunch of parsley, chopped
  • - Oil
  • - salt
  • - pepper
  1. Dissolve the chickpeas flour in a bowl adding slowly about half a liter of warm water, a pinch of salt and 2 tablespoons of olive oil. Cover with plastic wrap and let the mixture rest in the refrigerator for 10-15 minutes in the lower (but the more it rests it is better, if you can prepare the batter in advance).
  2. Heat 3 tablespoons of olive oil in a large frying pan and let simmer the shallots finely sliced. Add the peeled asparagus and cook for about 5 minutes, until they are just softened. Season with salt and pepper and add, turn off the heat, the chopped parsley. Let it cool.
  3. Mix the chickpea batter rested the pan of asparagus, stirring well.
  4. Turn on the oven at the maximum temperature (at least 250 ° C), and then oiled with care a round baking tray, possibly with a thik bottom, from about 28 cm in diameter. Keep it in the oven, for a minute until the oil is hot. Then pour in the batter, complete with a little olive oil and bake for 20 minutes, until a nice crust has been formed both above and below; if needed, leave it a few minutes under the grill.
  5. Cut the porridge triangular slices (the center will still be quite soft), season with a sprinkle of pepper and serve.