Ok, so this all started because I checked out the America’s Test Kitchen Mediterranean cookbook. (BTW stop what you’re doing and just go order that right now. I’ll wait. You’re welcome.) Of the gazillion-odd recipes I want to try, it made me want to give socca another go.
I found different-sounding recipes from my first attempt – ones that involved pre-heating a cast iron pan or griddle in a 500* oven, and resting the batter for hours before cooking. First I tried one that called for a 2:1 ratio of water to chick pea flour, and a griddle.
Yeah – that did not go so well. By the third attempt, I was able to get a reasonable crepe out of the pan and munch it with a lovely arugula dressed with meyer lemon juice and olive oil.
The next day, I went back to my second-favorite food boyfriend Bittman and gave that version a shot – it had a 1:1 ratio. I let the batter sit for 12 hours, and used the skillet this time instead of the griddle. Also, I used a shit ton of olive oil in the pan because I had bad sticking problems – but was under the impression my cast iron was reasonably seasoned. Anywho, it turned out.
It was really quite yummy when doused with fresh black pepper. I still don’t know if I’ll make this again – I am hunting something for a good flatbread or pizza base….and the hunt continues.
But this would be an awesome addition to an antipasto or mezze. Give it a whirl!
Socca – based on Bittman’s NYT recipe.
In the morning, whisk together until smooth:
1 c. chickpea flour
1 c. water
1/8 c. olive oil
1 tsp. garlic salt
1 tsp. minced fresh rosemary
Cover and let sit for the day (8 hours+)
Half an hour before you want your socca, preheat your oven to 500* and put a 10” cast iron skillet in there to get hot.
You last ingredients are:
1/8 c. olive oil
thinly sliced sweet onion
sliced olives if you’d like
When the oven is at temperature, remove the pan. Pour in about another 1/8 c. olive oil, swirl it and then drop in the onion. They will sizzle. Pour over the batter and stick it back in the oven for about 12-15 minutes.
When it is done, the top will be dry and crackly and feel firm to the touch. Loosen the bottom of the socca and slide it on to a cutting board. Liberally grind on some black pepper, and maybe a drizzle of olive oil. Take the board to the table and munch.