Asparagus and potato schiacciata
Schiacciata is a thin, only sometimes vegetable-studded, oily bread. Leavened versions exist, but I also love this simple, homier, batter-based one. It is totally delicious and requires no forward planning. Serves 4
spelt flour (or other organic flour) 200g
extra virgin olive oil 50g, plus more for greasing
rosemary 2 branches
salt and pepper
Heat the (fan) oven to 200C/gas mark 6. Sieve the flour and whisk with 1 tsp of salt, the olive oil and the water – resist the temptation to overmix. Set aside to rest.
Wash the potatoes and slice very thinly, only a few millimetres thick if possible. Slice the asparagus as well. Pick the rosemary needles. Mix all three into the batter. It’s easier to do this with a wet hand than a spatula.
Line a large, shallow tray with a piece of baking paper or silicone. Organise the potatoes into a rectangle, filling the tray. Sprinkle with a little more oil, salt and pepper.
Bake for 40-50 minutes until golden around the edges. Scatter with yet more oil and eat while war