socca (farinata)

April 24, 2011

apparently, this is supposed to be cooked over a fire, which sounds like a fantastic idea to me… two pans (one onion and olive oil, one sausage and bacon grease) were eaten up completely in less than ten minutes. yay fermented skillet food! if we had more than two cast-irons, i’d triple this recipe next time. the crispy bits at the edges were like delicious crunchy chips.

gluten-free baked crispy chickpea skillet cakes (socca / farinata)

1 cup chickpea flour (besan/gram flour)
1 teaspoon salt
1 teaspoon, at least, ground black pepper
4 to 6 tablespoons olive oil
½ large onion, thinly sliced, optional
1 tablespoon fresh rosemary leaves, optional.

1. Heat oven to 450 degrees. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Sift chickpea flour into a bowl; add salt and pepper; then slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit while oven heats, or as long as 12 hours. (ed: FERMENT THIS!) Batter should be about the consistency of heavy cream.

2. If using onion and rosemary, stir them into batter. Pour 2 tablespoons oil into heated pan, and swirl to cover pan evenly. Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set. Heat broiler, and brush top of socca with 1 or 2 tablespoons of oil if it looks dry.

3. Set socca a few inches away from broiler for a few minutes, just long enough to brown it spottily. Cut it into wedges (ED: other websites say it is to be broken unevenly and snacked on while licking salt from the mediterranean off your lips – sigh) and serve hot, or at least warm.

Yield: 4 to 6 appetizer servings.


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