With beautiful spinaches in the fridge I was wondering what to do with and decided that I should use this pack of flour I had bought in Tsunan this summer. Of buckwheat floor right? Buckwheat and spinaches are really a good match! So let’s make a thin crust and add the spinaches with some eggs. I started to prepare the dough for the crust, I found the flour exceptionally soft and white until A. whom I asked to pass me the floor asked: which buckwheat floor? You mean the rice flour? And then everything made sense: the colour, the texture… But it was too late to change and it wouldn’t be the first time I make dough with rice flour, but it was not was I had in mind! So I slightly changed my plan and instead just added the raw spinaches in the dough and baked. When it was almost done I added eggs and cooked until the eggs where just perfect and served. As most of the cooking mistakes (only this memorable miso eggplant 10 years ago was horrible) I make it was a good one, with a delicious and a nice assortment.
