Chickpea and Rosemary Frittatas

... did you see how it rains,
feel how it's coming down
and you were saying that it had stopped raining...
(L. Cherubini, Piove)

The fat is in the fire. Dismantled heart, weakened bones, and twisted guts. Lovers to the core. And when the fat is in the fire - damn it - there is no going back.
Don't call it focaccia (... uh... I think I owe you some kind of explanation here: the recipe comes from this delicious book, bought used for $2; one of the most surprisingly well-chosen purchases of my glorious career as foodblogger, except for the fact that in the book these round things here, the subject of my daily post, they are called focacce; but NO!!!, I cannot do this, I just cannot accept it, and I know that among you are those who understand...).
So don't call it focaccia. Because it's a frittata. And it's done. The fat is in the fire.


Chickpea and Rosemary Frittata
for 6 frittatas of about 7" diameter

chickpea flour 90 gr
eggs 3
milk 240 ml - 1 cup
olive oil 1 tablespoon
fresh rosemary 2-3 sprigs
salt, pepper, butter as needed

Whisk the eggs in a bowl. Add the flour a little at a time, always whisking and trying to avoid lumps. Incorporate oil, milk and chopped rosemary. Season with salt and pepper.
Melt very little butter in a small crepes pan of approximately 7" diameter. Pour in just enough of the mixture to cover the bottom, and cook for a couple of minutes until set. Flip the frittata using a spatula and cook the other side for slightly less than one minute.
Repeat for the remaining frittatas, until you run out of mixture. Serve hot ot warm.

P.S: to tell you the truth, I wouldn't even call these frittatas, as they really are too thin to qualify as such. They are little round things. Infused with love and rosemary. Things so damn round and complete that everything else doesn't count anymore.