
Pepper, olive and caper farinata
Ingredients:
100g gram flour (chickpea flour)
5tbsp olive oil
1tsp dried oregano
2 onions
5 garlic cloves
2 peppers
Handful black olives
2tbsp capers
Method:
- Put the gram flour in a large bowl and whisk in 300ml water
- Leave to stand for 2-3 hours then add 2tbsp olive oil and season well
- Meanwhile chop the garlic, onions and pepper
- Heat 2tbsp olive oil and add the vegetables
- Slowly cook for 7-8 minutes before adding the capers and olives
- Cook for a few more minutes
- Pre-heat the oven to 230C
- Put the remaining 2tbsp of olive oil in a roasting tray
- Put in the oven to heat up
- Stir the batter and add to the tray, then put it quickly back into the oven
- Cook for 3-4 minutes before scattering the vegetables over the top and returning it to the oven for a further 10 minutes
Original Source:
Izzy Silvester