Why didn’t I think about it before? – Chili Pepper Farinata

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 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.
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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.

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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.

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L