Farinata is a Ligurian version of the French socca, a thin chickpea pancake. Easy to make and with no limitations, try this one topped with chili pepper and zucchini.
Zucchini and Chili Farinata
250 g / 9 oz chickpea flour
500 ml / 2,1 cup water
0,5 - 1 tsp salt
250 g / 9 oz sliced zucchini
1 - 2 tsp chili powder
extra-virgin olive oil
Whisk the chickpea flour, salt, chili pepper and water together until you have a smooth batter. Leave to rest for at least 45 minutes.
Put the sliced zucchini in a bowl and mix with 1 tbs olive oil.
Take an oven-proof form (I use a 22 x 30 cm / 8.6 x 11.8 in), preferable a non-stick on - the important thing is that it's big enough to make the farinata no more than 1 cm / 0.4 in thick. Drizzle olive oil in it, greasing the surfaces well.
Pour the batter into the tray and distribute the zucchini over - don’t worry if it looks too much, the slices will shrink drastically in the oven.
Drizzle more olive oil over, sprinkle salt and bake in a pre-heated oven (225 °C / 435 °F) for 15 to 20 minutes until it's golden and has a crispy bottom.
Let it cool down and cut it in pieces. Traditionally, farinata is cut into lozenge shapes.