Why didn’t I think about it before? – Chili Pepper Farinata
Yes really, why didn’t I think about it before? We all love hot food in this family, at least in one form or another so why didn’t I ever think about adding some heat to a farinata? Such a simple thought but it took me ages to break out of the mould of the traditional Italian farinata which is made with chickpea flour, water, salt, pepper and maybe onions or something else. I have made many different versions but this hot one is truly my favourite.
On the other hand, I am forever grateful that my taste evolve and change and that I discover new things so I’m not stuck with the same all my life. I don’t dislike the pleasures of recognition and of habits but because of my character, my life would be a sad one if that was all I got out of it. My choice and a choice that suits me.
CHILI PEPPER FARINATA
250 g/ 8,8 ounce chickpea flour
500 ml/ 2,1 cup water
0,5-1 tsp salt
1-2 tsp chili powder
extra-virgin olive oil
Whisk chickpea flour, salt, chili pepper and water quickly together and leave it to rest for at least 45 minutes.
Take a baking tray (I use a 22×30 cm/ 8.6×11.8 inches), be it in metal or glass, and drizzle olive oil in it, greasing the surface well. Pour the batter into the tray and drizzle more olive oil over, then bake in a pre-heated oven (200°C/390°F) for 15-20 minutes.
Let it cool down and cut it in pieces, traditionally farinata is cut into lozenge shapes.
L
Det är inte första gången kikärtsmjöl dyker upp i din blogg. Är det vanligt i Italien? Här hemma är i stort sett allt utom vetemjöl “exotiskt” och därtill i prisklassen Hutlöst! Eller så räknas det som “hälsokost”/”nyttigt” men hamnar lik förjolat i samma prisklass – Hutlöst!
Är det godare att använda kikärtsmjöl i brödliknande saker än söta kakor/bakverk? Och vad har det för egenskaper jämfört med t ex vetemjöl? Gissar det blir mer kompakt och svårjäst, eller?
Yay – I have 2 big bags of chickpea flour right now – I’ve been making chickpea pancakes or crepes often but I will definitely try your baked farinata. With HEAT!
A great idea! I always add thyme, garlic and paprika to mine…
Scrumptious farrinata and stunning shots!
Cheers,
Rosa
I still have to make farinata and of course I’ll be using your recipe. This one kicks it up and my men will love it!
Pepper! and the variety of peppers is endless! Farinata has long been on my list …
Love that basket and the Farinata are so perfect and inviting in it.
Brilliant idea! This would make a great snack for me.
Would you believe I have never made farinata? Must remedy that immediately, and as I love hot food, I’ll be adding chili powder for sure.
My boyfriend thinks anything is better with chilli added so I’m definitely going to give this a go. I often make chickpea pancakes but haven’t made farinata for ages…one for this weekend I think!
Looks so good Ilva. Love the shots!!
I’ve been wanting to try chickpea flour and this sounds like a great recipe — especially with the heat!