Socca De Nice Recipes

SOCCA DE NICE

Steps:

• Preheat the oven to 550°F.
• In a large bowl, whisk together the water, olive oil, and salt. Add the chickpea flour, a little at a time, whisking it in completely. Stir in the cumin. Whisk for about 1 minute. You want this batter smooth! Add a little more water if it seems too thick; you want it thin like crepe batter. Once you've whisked it so it has absolutely no lumps, set aside.
• Preheat a 10-inch cast-iron skillet in the oven, 4 to 5 minutes, then remove (with an oven mitt or pot holder; it's hot!). Coat the pan with super canola oil, swirling it around. Then, working quickly, add a heaping 1/2 cup of the batter to the pan, swirling it around to fill the pan in an even layer. Put in the oven and cook for 5 to 7 minutes, until browned a bit around the edges. Remove from the oven. Flip. It should be golden brown on the bottom. Transfer to a plate, add a little more oil to the pan, add another 1/2 cup of batter, and cook, repeating until you've used all the batter. You can cut it into wedges and dip it into olive oil, or drizzle olive oil on top and sprinkle with salt and pepper.
• Variations
• To add herbal flavor, heat 1/2 teaspoon of dried herbs such as rosemary or thyme in the olive oil for 2 minutes over medium heat. Let the olive oil cool before making the recipe. You may also make these on the stove top. I like the texture slightly better in the oven, but the stove top is much quicker. To do so, heat your cast-iron skillet over medium-high heat. Add a little olive oil. Once hot, add the batter. Cook for about 1 minute, flip, and cook for 1 minute more. Remove from the pan.

SOCCA (FARINATA)

Steps:

• Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
• Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons 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.
• Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
• Heat the broiler and 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. Cut it into wedges, and serve hot or warm.