SOCCA (FARINATA)
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 2 grams
HOW TO MAKE FARINATA
Farinata is nothing more than a simple garbanzo bean flour batter which is spiked with olive oil and salt and baked in a very hot oven. The surface gets crusty, the edges get crispy, and yet the inside stays moist and sort of creamy. The texture is easy to explain, but the taste, not so much. Very earthy, comforting, and satisfying.
Provided by Chef John
Categories Side Dish Beans and Peas
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
- Preheat oven to 500 degrees F (260 degrees C).
- Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
- Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
- Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 15.1 g, Fat 12.3 g, Fiber 3.1 g, Protein 5 g, SaturatedFat 1.6 g, Sodium 482.7 mg
SOCCAS WITH KALE AND RAISINS
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the soccas: In a medium, bowl, whisk together the chickpea flour, 3/4 cup water, 2 tablespoons of the olive oil, the salt, cumin and coriander. In a 10-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the socca and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter.
- For the filling: In a 12-inch nonstick skillet, heat the oil over medium-high heat. Add the green beans, celery, shallots, salt and pepper. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften. Add the kale and wine. Stir until the kale wilts, about 3 minutes. Stir in the pine nuts and raisins.
- For the topping: In a small bowl, whisk together the yogurt, agave, lemon juice, coriander, cumin, salt and pepper until smooth.
- To assemble, spoon the filling into the center of each socca. Roll up the socca like a jelly roll to encase the filling. Spoon the topping on top and serve.
FARINATA WITH SAGE, OLIVES, AND ONION
Steps:
- At least 1 hour before making farinata, set a pizza stone on rack in upper third of oven and preheat oven to 550°F.
- Whisk together chick-pea flour and water until smooth, then whisk in salt and 2 tablespoons of oil. Let stand at least 30 minutes at room temperature.
- Cook onion with salt to taste in 1 tablespoon oil in a large heavy skillet over moderate heat, stirring occasionally, until golden, about 10 minutes, then cool.
- Put a seasoned 10-inch cast-iron round griddle on pizza stone and heat 10 minutes. Remove pan from oven and add 1/2 tablespoon oil, tilting to coat evenly. Working quickly, stir batter and ladle about 7/8 cup (1 cup minus 2 tablespoons) evenly into pan (batter will sizzle and start to set almost immediately). Quickly scatter a third of the onion, olives, and sage leaves over the batter and carefully return pan to pizza stone. If using an oven with a built-in broiler, bake 12 minutes, then turn oven setting to broil for 1 to 5 minutes. If using an oven with broiler underneath, bake 15 minutes, then transfer pan to broiler for 1 to 2 minutes. Edges should be golden brown and crisp and top flecked with golden spots.
- Slide farinata onto a cutting board. Make 2 more in same manner, reheating pan 5 minutes for each successive farinata. Halve farinata and cut into strips.
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FRESH SOCCA RECIPE (FARINATA) - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (2)Total Time 2 hrs 10 minsCategory BreadCalories 121 per serving
- Place all ingredients in the blender. Puree until frothy. Then allow the batter to rest for at least 2 hours, but up to 6 hours.
- Preheat the broiler to 500 degrees F. Adjust the highest oven rack to 6-7 inches below the broiler and place a large round pizza pan on the rack to heat.
- When the pan is scalding hot, carefully pull out the oven rack and spray the pan thoroughly with nonstick cooking spray. (It will sizzle and cloud a little, but it's important to do this immediately before adding the batter.)
- Pour half the batter on the pizza pan in a circular motion. Using an oven mitt, quickly jiggle the pan a little to help it spread. Then close the oven door and set the timer for 3 minutes. Check after 3 minutes, and allow the socca to broil another 2-3 minutes if need. Remove when the edges are firm and black char marks form on the surface.
FARINATA (SOCCA) - THE HIDDEN VEGGIES
From thehiddenveggies.com
5/5 (4)Total Time 37 minsCategory AppetizerCalories 134 per serving
- Add 2 tbsp of olive oil and mix again until the oil is incorporated and you have a smooth thin batter, then let it sit while your oven heats up.
SOCCA (FARINATA) – CHICKPEA FLATBREAD RECIPE
From simple-veganista.com
5/5 (5)Total Time 30 minsCategory BreadCalories 119 per serving
- Mix and let rest: In a medium size mixing bowl, add flour, water and salt. Whisk until smooth, cover and let set for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge.
- Preheat: Heat oven to 450 degrees F. Place a well seasoned skillet on the middle rack while oven is heating (we want it to get nice and hot).
- Oil skillet + pour batter: Once oven is ready, carefully remove skillet, add 1 – 2 tablespoons oil and carefully twirl skillet so the oil coats the bottom evenly. Pour the batter into the skillet.
- Bake: Place skillet into the oven and back in the oven for 12 – 15 minutes, until golden on the edges and firm throughout.
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