Asparagus, Tomato, and Onion Farinata
Asparagus, Tomato, and Onion Farinatan is From preparation to the plate, this recipe takes about 1 hour and 22 minutes. If you have asparagus, lemon juice, thinly onion, and a few other ingredients on hand, you can make it.
Instructions
Combine tomatoes, 1 1/2 teaspoons oil, 1/4 teaspoon rosemary, and 1/8 teaspoon black pepper in a small bowl, tossing to coat. Arrange tomatoes in a single layer on a jelly-roll pan; bake at 450 for 20 minutes, stirring once. Cool slightly.
Weigh or lightly spoon flour into dry measuring cups; level with a knife.
Combine 1 cup water, flour, 1 tablespoon olive oil, remaining 2 teaspoons rosemary, salt, and the remaining 1/4 teaspoon black pepper in a large bowl, stirring with a whisk until smooth.
Place a 10-inch cast-iron skillet in oven.
Heat a large skillet over medium-high heat.
Add 1 1/2 teaspoons olive oil; swirl to coat.
Add onion; cover and cook for 8 minutes or until tender, stirring occasionally. Stir in 1/8 teaspoon red pepper and garlic. Cook, uncovered, 18 minutes or until onions are golden, stirring frequently.
Remove from heat; stir in asparagus.
Carefully remove cast-iron skillet from oven.
Add 1 tablespoon oil; swirl to coat. Stir batter once; pour batter into skillet.
Bake at 450 for 20 minutes. Top evenly with onion mixture and tomatoes; sprinkle evenly with cheese.
Bake an additional 12 minutes or until center of dough is set.
Remove from oven; let stand 10 minutes.
Combine remaining 1 tablespoon oil, juice, and vinegar in a medium bowl, stirring with a whisk.
Add arugula; toss to coat. Arrange 1 cup arugula on each of 4 plates; sprinkle each serving with about 2 teaspoons nuts.
Serve with 1 wedge farinata.