Saturday: asparagus and farinata

There have been a couple Bittman things about savory flatbreads, or farinata. These have been kicking around in the back brain for a bit but couldn't be realized until we had some chickpea flour in the house. This finally happened yesterday.

I started simple: chickpea flour, water, salt, olive oil. Unfortunately I started from the recipe in BittmanWorld, which contains a typo: it calls for 1 3/4 cup water for the 1 cup chickpea flour. This can't possibly be right, it needs to be closer to 1:1, perhaps even more flour than water. Luckily the error was clear before I started cooking so I was able to recover with more flour. Next time I'll weigh stuff out and get better proportions. NOTE: in the farinata link above the proportions are 1:1. The problem is in BittmanWorld.

The other component on the plate was asparagus, cooked like last week and then wrapped with a bit of cooked ham and served with salt and butter. Very nice.