Socca Version 2.0

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
Add in:
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.

Socca: One More Thing off the Cooking Bucket List

Socca. I’ve always wanted to try it. 

So I finally did. 

The maiden voyage results...
The maiden voyage results…

 

 

This will be a quickie post – not a lot to it.  Got the recipe at Marmiton [link removed 6/1/24 – it is getting me spaminated]. Used a cast iron skillet in a 500* convection oven.

It was….fine.  And, btw, that cheese wedge is that new vegan brie-compatible,White Alder. It, too, was…fine. Had it not cost the week’s coffee money (since it is only available at Whole Paycheck), I might have been more impressed.  But, to be able to have a cheese-like substance in our house is a good thing.

 

Good for a quickie afternoon snack.
Good for a quickie afternoon snack.
Socca Niçoise
Serves 4
Essentially a chickpea flour pancake.
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Prep Time
2 min
Cook Time
10 min
Prep Time
2 min
Cook Time
10 min
149 calories
13 g
0 g
8 g
5 g
1 g
50 g
310 g
2 g
0 g
6 g
Nutrition Facts
Serving Size
50g
Servings
4
Amount Per Serving
Calories 149
Calories from Fat 73
% Daily Value *
Total Fat 8g
13%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 310mg
13%
Total Carbohydrates 13g
4%
Dietary Fiber 2g
10%
Sugars 2g
Protein 5g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 c. chickpea flour
  2. 1/3 ice water
  3. 1/2 tsp kosher salt
  4. 2 Tbsp olive oil
Instructions
  1. Put a cast iron skillet in the oven, and preheat it to 500*. Put all the ingredients in a bowl and whisk til smooth - should be the consistency of crepe batter. Add more ice water as needed.
  2. Once the oven's hot, take out the skillet, brush some olive oil to make a thin coat. Pour in half the batter and smooth it out - it should not exceed 1/8" thick.
  3. Bake about 7 minutes - you'll know when it's done. The edges will pick up and the top will be dull and perhaps golden. Pop that bad boy out of the skillet, oil it again and put in the second half of the batter.
  4. Eat immediately, cut in to squares and liberally sprinkled with fresh ground black pepper.
Adapted from Marmiton online recipes
beta
calories
149
fat
8g
protein
5g
carbs
13g
more
Adapted from Marmiton online recipes
Bucket of Yum http://bucketofyum.com/