FOCACCIA TO THE ASPARAGI

A tasty soft focaccia and a tip to not waste in the kitchen.

Asparagus generally has a very high percentage of waste, but you can create excellent recipes with every part of the asparagus.

Here are some formidable tips to Chef Davide Oldani:

« Do not bake connected to bacon standing in the pot.

They should not be shredded to avoid losing the pleasantness of their consistency.

The best way to enhance this spring gift, in fact, is to cut it into its main parts.

First, the stem shakes, starting from the fourth “leaflet” below the tip.

Then cut, in four parts: asparagus of about 20 cm, starting from the tip, 6-6-6-2 (cm); Tip, heart, tail, scrap.

Each part deserves the right treatment: the tips, after having “temperate” (ie pointed) on the other end, are dumped for 1 in the maximum in boiling low salt water and then put into water and ice to stop the cooking.

The hearts cut into thin sloping slices, and they taste raw with a pinch of oil.

Finally, the tails are also “temperate” at the ends, roasted in a frying pan with a spike of oil.

To prepare them in pinzimonio, peel the double (two passes on the stem), bathe for 15 ‘in water and ice.»

In our kitchen we can also use stems and 2 cm of waste. I peel the stems only if they are very large and the outside is particularly tough. If the asparagus is as thin as the ones you see in my photography, I simply cut them to thin slices, if the asparagus is larger in size, thicker slices and each bit affection vertically , so the outer part of the stem is further reduced. My slices of asparagus end in every kind of dough for salty baked goods.

This idea to use fibrous parts can be extended to any kind of vegetable, thus not only reducing waste in the kitchen, we also increase the fiber dose in our diet.

Ingredients for 24 small focaccia

  • 100 g buckwheat flour
  • 100 g whole grain flour
  • 100 g of asparagus (I used the end of the stems)
  • 50 g hazelnuts
  • 10 g parsley (you can also use the stems)
  • 1 tablespoon of vinegar
  • 12 g chia seeds (about 1 tablespoon)
  • 60 g of oil
  • 180 ml of sparkling water
  • 3.6 g salt (about 3/4 teaspoon)

How to prepare the small focaccia

Wash and sliced thinly the end of the asparagus stems.

Grate roughly the hazelnuts.

Wash and finely chop the parsley.

Preheat the oven at 180 ° C.

In a bowl mix the water, vinegar, oil, salt and chia seeds.

Sift the flour to make air and remove any lumps, then mix with the liquid part mixed briefly  insert the asparagus and the nuts  mix thoroughly, you will see the dough thickening thanks to chia seeds that absorb all the water by creating their own fantastic gel.

Lighten the molds you have decided to use or cover with baking paper.

This soft dough in baking slightly lightens.

Bake for 20 minutes at 180 ° C, if you want a light crust on the surface of the focaccia  remove them from the oven brush them with oil  bake again them with the “fan” function for another 5 minutes.

 

 

 

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