I hadn't heard of socca until I stumbled on this Mark Bittman recipe in the NY Times cooking section last summer. This big savory chickpea flour pancake hails from the Southern France and Northern Italy where it's known as farinata. It's good old fashioned peasant food with an exotic sounding set of names.
The first time I tried making it, I was pleasantly surprised by a) how easy it was to prepare, b) how tasty it was, c) how flexible the recipe was, d) how healthful it was. It also happens to be gluten-free, dairy-free, and vegan.
This savory pancake requires just four ingredients: chickpea flour, water, olive oil, and sea salt. That's it!
But there's no need to stop there -- you can add lots of other things to it, too, either right in the batter or on top of the cooked pancake.
Some suggestions include: oregano, rosemary, zaatar, basil, sauteed onions, spinach, and mushrooms; crushed garlic, chopped sun-dried tomatoes or olives. It's very versatile.
I like to serve this pancake with a chopped salad and either an herby cucumber yogurt sauce or a nice garlicky lemon tahini sauce. Bon appetit/ buon appetito.
Socca
Serves 4
Ingredients
- 1 cup chickpea flour
- 1 cup water, lukewarm
- 4 Tbsps olive oil (divided)
- 1 tsp sea salt
- 1 tsp freshly ground black peppper
- Optional herbs, spices, and veggie additions
Directions
1. Put the chickpea flour in a bowl with the salt and pepper. Add the lukewarm water and whisk to eliminate lumps. Stir in 2 tablespoons of the olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
2. Heat the oven to 450° F. Place a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in the oven. If you don't have either thing, you can also cook this in a baking dish or heavy duty cookie sheet.
3. Once the oven is up to temp, remove the pan. Pour the remaining 2 tablespoons of oil into it and swirl it around to coat thoroughly. If you're adding additions to the batter like caramelized onions, etc., dump them in now and stir to combine.
4. Pour the batter into the pan and bake for 10 to 15 minutes, or until the pancake is firm and the edges are set.
5. Turn off the oven and turn on the broiler. You can brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots - about a minute or two, depending how far the pan is from the flame. Cut it into wedges, and serve hot or warm. You can heap your toppings on top or serve them on the side.
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