Farinata with Shishito Peppers, Chorizo and Anchovies

Think of this as an alternative to a traditional pizza crust. It uses chickpea flour which makes it gluten free (and is high in protein, iron and fiber – closing google), so everyone in the family can enjoy it – please don’t tell me you are allergic to chickpeas! There are versions of this chickpea pancake all over. Probably the most famous is Socca and comes from France but probably originated back in North Africa where chickpeas are a staple in the diet. Italy has a version of this and they call it Farinata. The difference is that theirs is used almost like a base for any flavorful topping – think pizza crust. So no crispy pancake, but a flavorful base to which anything can be added. Try this for a Saturday lunch or Sunday brunch.

I first came across this chickpea creation in Gourmet magazine (back in the 90’s). I was in banking back then so anything gourmet satisfied my desire to be a Chef. The magazine had featured this wonderful woman in a market in Nice (as in your brother/sister’s daughter) that made the best socca in town. Coincidentally we were heading to France the following summer. Naturally Nice was included in the travel plans, more specifically the market where this wonderful woman makes these pancakes was in the travel plans. It was delicious, even the kids enjoyed it.

When I saw this Farinata recipe it immediately brought back memories of both France and Italy – I had to make it. The base is made using Chickpea flour, also known as besan (in Indian stores), garbanzo bean flour, gram flour etc. It is simple to make and resembles a mix between crepe and pancake batter – runny but not as liquid as crepe. Super easy to flavor any way you like. For this recipe I stuck with the traditional seasonings – garlic, thyme, oregano – cayenne pepper (that’s traditional for me), salt and pepper. But try it with fresh basil or parsley, curry powder, turmeric, garam masala, finely diced onion and chili etc., don’t limit yourself to the recipe. We are fortunate that we live in such a multicultural diverse world that we are able to mix different tastes into traditional dishes to yield spectacular flavors in traditionally fantastic dishes. Cuisines have and will continue to develop as long as people move from country to country and region to region – yeay for that!

The original recipe featured sauteed zucchini, but that was too plain for me, so I added my spin to the recipe. We have been devouring Shishito peppers (google it – omg if you haven’t had these as a hors d ‘oeuvres, you are missing out) for the last couple of years. They are more flavorful than regular peppers and while I started using it as an appetizer, its use has gone far beyond that since then. They are also readily available at your local grocery store.  Cooked, I will add it to pasta or a salad, raw to a curry or oven roasted vegetables. You don’t need to have them with anything though – well maybe a cold beer or glass of Sauvignon Blanc. Make sure you either pierce the peppers if serving on their own, or cut the ends off if using in something else. If you don’t pierce or cut them, your risk pepper explosions – no really, it even says so on the bag. (No, never happened to me – said no one ever!).

For this recipe I did a bagna cauda style base – anchovies, garlic, and olive oil. I first cooked the chorizo by removing the casings and cooking in a non-stick pan. I removed the chorizo and let it cool slightly then threw it in a mini food processor. I find this gives nice even pieces – ideal to finish off on a pizza or in a meat sauce. Using the same pan I sautéed the anchovies until they melted into the oil. Then I added in the peppers and sautéed them until blistered and slightly charred. I finished this off with 1 tsp of sumac and thinly sliced garlic and turned off the heat. Sumac is that citrusy dried red powder that adds a lot of flavor to just about anything you add it to. This is the topping for my farinata. Add the chorizo to this and poured this over the farinata.  What a meal!

Now I know there are those of you who like me, shudder at the thought of anchovies. I agree that the whole fish can be an acquired taste, but cooked in this fashion – really – what’s not to like?! I do all kinds of vegetables in this, beans, squash, kale – yes even kale. The combination of flavors – salty (not fishy) anchovy oil, citrusy garlic, spicy chorizo and mild pepper taste from the Shishitos – it’s just awesome! Make this for lunch, as an appetizer or even a dinner. And true to pizza fashion, it is even better cold the next day from the fridge.  It’s gluten free, it can be vegetarian – just keep the toppings vegetables, it’s delicious, it’s farinata!  As always – enjoy!

Ingredients
For the farinata:
1 cup chickpea flour
¼ cup olive oil, divided
2 garlic cloves, zested
1 tsp. dried thyme leaves
¼ tsp cayenne pepper – or more to taste
¾ tsp. kosher salt, plus more as needed
½ tsp. dried oregano

For the peppers:
1-2 fresh chorizo sausage, casing removed
2 handfuls of Shishito peppers, stem ends cut off
4-6 anchovies – I use the ones packed in chili flakes
4-6 cloves garlic, thinly sliced
1 tsp sumac
Freshly ground black pepper

Instructions
In a large bowl, whisk together the chickpea flour, garlic, thyme, salt, oregano and ¼ tsp cayenne pepper – if you don’t whisk it you need to spend time breaking up the lumps that form after the wet ingredients are added – so whisk the dry ingredients together first
Add 2 tablespoons oil and 1½ cups cold water – whisk until smooth (or just a few lumps are visible) – crepe batter consistency
Cover with plastic wrap and set the batter aside at room temperature for 1 hour
Place a 12-inch cast-iron skillet on a rack in the center of the oven and preheat to 425°F
When the skillet is hot, add 2 tablespoons oil, swirling the pan carefully to coat the bottom
Return the skillet to the oven and let the oil heat for 2 minutes, remove the pan from the oven and add the batter, tilt the skillet much like if you were making a crepe
Return to the oven once more and cook until the edges are golden and a toothpick inserted into the center comes out clean, 25–30 minutes – note mine was done at 25 minutes – add more time if needed – 3 to 5 minutes at a time
Remove from the oven and slide an offset spatula under the base and carefully loosen it from the pan and slide onto a plate – if it doesn’t come out easily put it back in the oven 
Meanwhile, cook the chorizo, anchovies and peppers
Remove the casing from one or two chorizo sausages and fry the meat over medium heat, breaking up the larger pieces until fairly even sizes of meat are left – cook until done – about 5 -7 minutes or when the sausage is fully cooked
Remove the chorizo using a slotted spoon and set side but leave the beautifully colored “extract” in the pan
Add the anchovies to the coloured extract and stir – add a bit more olive oil if needed – you want the anchovies to dissolve in the pan with the oils – medium heat
When almost done, add the peppers and saute over a medium high heat – toss well until blistered and slightly charred
Turn off the heat and add the thinly sliced garlic and sumac – you just want to warm through the garlic and sumac
Add the chorizo and stir to mix everything together so it’s all uniform
Pour and spread the pepper/chorizo mixture over the farinata – drizzle with additional olive oil and sprinkle some salt and pepper over the top
Slice into wedges and serve with a knife and fork – so good!