The nchiambara is an omelette without eggs and belongs to the traditional cuisine of Cosenza. The original recipe includes two main ingredients: 00 flour and onion. I wanted to reinterpret this recipe by varying the flours used, using a minimum part of 00 for the elastic effect given by gluten, a part of 0 and the remaining part half yellow corn flour and half self-produced lentils.
Method
Blend the lentils with a blender until flour is obtained. Sift it together with the others. Slice 4 red or golden onions (the Cosenza recipe would include red ones ...) and brown them with a couple of tablespoons of extra virgin olive oil. Lightly salt the onions, add half a glass of water, lower the heat and let it brown for about ten minutes, until the onions are cooked but still firm. Let them cool.
Create a batter by mixing the flours with the water, add salt and stir in the onions, mixing well. Put a pan on the stove and heat it (preferably one of the iron ones that blacken using them, like the Lyonnaise), add 2-3 tablespoons of extra virgin olive oil and pour the batter. Cook on both sides very well, until it has a nice crispy crust.
The original nchiambara has a compact and elastic appearance. This version, thanks to the characteristics of the flours, will have much rougher appearances. I served it with borage flowers, a generous sprinkling of black pepper and red currant which has finally come to maturity and I must say that I really liked the contrast of the nchiambara with the sour note of the currant.
Method
Blend the lentils with a blender until flour is obtained. Sift it together with the others. Slice 4 red or golden onions (the Cosenza recipe would include red ones ...) and brown them with a couple of tablespoons of extra virgin olive oil. Lightly salt the onions, add half a glass of water, lower the heat and let it brown for about ten minutes, until the onions are cooked but still firm. Let them cool.
Create a batter by mixing the flours with the water, add salt and stir in the onions, mixing well. Put a pan on the stove and heat it (preferably one of the iron ones that blacken using them, like the Lyonnaise), add 2-3 tablespoons of extra virgin olive oil and pour the batter. Cook on both sides very well, until it has a nice crispy crust.
The original nchiambara has a compact and elastic appearance. This version, thanks to the characteristics of the flours, will have much rougher appearances. I served it with borage flowers, a generous sprinkling of black pepper and red currant which has finally come to maturity and I must say that I really liked the contrast of the nchiambara with the sour note of the currant.
Preparation time
40 minutes
