Spicy pepper and olive dishes

Ingredients

• 2 red chili peppers
• 1.25 liters of milk
• 1.25 liters of wheat flour
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• 3 eggs
• 6-8 black olives
• 1 cup of finely chopped basil (fresh basil is preferred)
• olive oil for cooking

Cut the hot peppers in half and remove the seeds. Grill the pepper halves in the oven, skin-side up, for about 10 minutes, or until the skin is blackened and blisters form. Cover the peppers with a damp cloth and let them cool. Remove the skin and coarsely chop the peppers.

Finely chop the olives and basil (if using fresh). In a blender, combine the chili pepper flesh with the milk.

In a bowl, combine the flour, baking powder, and salt. Make a well in the center and add the eggs and chili paste. Mix everything together until the dough is smooth. Then, add the chopped olives and basil. Cover the bowl with plastic wrap and let the dough rest at room temperature for about 20 minutes.

Brush or sprinkle the pan with olive oil and pour in about 1-2 tablespoons of the dough. Cook over medium heat until the bottom is nicely browned. Flip the pan and cook the other side.