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Roasted Anaheim Pepper Pesto on Farinata (socca) Appetizer Recipe:

26 pieces

Ingredients

Curtido Slaw - double if you want some on the side

  • 3/4 Cup Red Cabbage – thinly sliced
  • 3/4 Cup Green or Savoy Cabbage – thinly sliced
  • 1/4 Red Onion – thinly sliced
  • 3 Cups Filtered Water – boiling
  • 1 Small Carrot - about 1/3 cup – grated
  • 1/4 Cup Radishes – thinly sliced – cut into matchsticks
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Jalapeño or Serrano Peppers – thinly sliced or minced
  • 1 Garlic Clove – minced
  • 1/4 + 1/8 Teaspoon Sea Salt – or to taste
  • Pinch of Black Pepper – or to taste

Roasted Anaheim Pepper Manchego Pesto - for the whole recipe

  • 1/2 Cup about 2 Anaheim Peppers - roasted
  • 1/2 Serrano Pepper - or whole for spicier
  • 1/2 Cup Manchego Cheese - finely shredded
  • 1/2 Cup Raw walnuts
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Tablespoons Lemon Juice - fresh squeezed
  • 1 Small Garlic Clove
  • 1/4 Teaspoon Sea Salt

Farinata

  • This recipe is adapted from David Lebovitz
  • 1 Cup Garbanzo Bean Flour
  • 1/2 Teaspoon Sea Salt
  • 1 Cup Warm water
  • 2 Tablespoons Olive Oil
  • 1 Serrano Pepper - minced

Garnish

  • 1/4 Cup Anaheim Pepper - roasted - cubed

Instructions

Curtido Style Slaw

  1. Place the cabbage, carrots, and onion into a large bowl.
  2. Pour the boiling water over, cover, then set aside for about 5 minutes.
  3. Drain in a colander, pressing out as much liquid as you can.
  4. Add the cabbage and carrots back to the bowl and toss with the remaining ingredients.
  5. Let set at room temperature for a couple hours. Then chill. It's even better the next day.

Pesto/Roasted Peppers

  1. Roast all the peppers for the pesto and garnish.
  2. Place the peppers on the stovetop on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
  3. Char the peppers on all sides turning with a pair of tongs.
  4. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  5. Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
  6. While the peppers are cooling, measure all other ingredients and add to a food processor or blender.
  7. Add the pepper to the food processor and blend well.
  8. If you like it hot, you can leave the seeds in the Serrano peppers.

Farinata

  1. Add water, olive oil, serrano and salt into a bowl and whisk in chickpea flour until combined.
  2. Let sit for at least 30 minutes up to 4 hours.
  3. Heat a large, non-stick pan over medium heat, add a little olive oil and let it get hot.
  4. In batches, add a tablespoon of batter, leaving space between each one.
  5. Cook for 1 minute or until bubbles appears, then turn and cook for another minute.
  6. Gently slide onto a plate and keep warm in a low oven or cool to room temperature.
  7. Repeat with the remaining batter.

Recipe Notes

If you want them as perfectly round as you can (they will most likely never be totally PERFECT) use a round cookie cutter for a mold. While holding the cookie cutter over the pan, pour in the batter and wait a few seconds carefully twist and lift up the cutter. I used an oven mitt in case the cutter became too hot. Wipe off any batter that sticks to the cutter and repeat.