Socca

Socca

Here this Nicoise chickpea flour pancake (known as farinata and cecina in various parts of Italy) is served with a pissaladiere type topping minus the anchovies of course

Delicious, veganlicious it looks like pizza but the chickpea flour is filling and protein rich

Socca

Ingredients for two

100g (3 and a 1/2 ounces) of chickpea flour

150g (5 and a 1/2 ounces) of tomatoes

olive oil

salt and pepper

2 large onions

2 teaspoons of capers

half a teaspoon of dried oregano

a handful of olives (optional, I like the black bitter ones by Crespo)

@rocket leaves (optional) to garnish and accompany

@In the photo its served with an avocado, red onion and rocket salad simply dressed with olive oil, lemon juice, rock salt and black pepper

Method

Pre heat the oven to 150F (300F, gas mark 2).  Mix the flour with 225ml (7 and a 1/2 fluid ounces) of water, half teaspoon of salt, one tablespoon of olive oil blend thoroughly and let stand for thirty minutes while the onions and tomatoes cook.

Heat a large frying pan and add some olive oil and the onions finely sliced, turn so they are all coated in oil.  Keep the temperature to a minimum and cook for 30 minutes or so until soft and sweet and brown but not black!  Stir occasionally, more towards the end when they start to brown

Slice or halve the tomatoes according to size, put in an ovenproof dish with olive oil and sprinkle with salt, pepper and the oregano and cook for about 30 minutes

When the onions are nearly done heat the grill (omit this step if you can toss a pancake.  I cant so I always finish off under the grill) and pour the batter into a 10 inch (25cm) oiled frying pan and cook on a medium high heat for five minutes.  Either turn (if you can) or finish under the grill for five minutes

Mix the capers with the onions and turn off the heat

When the pancake is lightly browned turn onto a board and cover with the onions and capers going right to the edges, top with tomatoes and the olives if using, scatter with rocket leaves, halve and serve.  Enjoy

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6 thoughts on “Socca

  1. Hi there, I don’t understand why we have to preheat the oven, as I read through the recipe and it’s not used except to brown the crepe at the end. Thank you, it looks delicious!

    • Hi Sisley, the tomatoes are roasted in the oven so its preheated for them. If you can flip it you dont need to heat the grill!

      • I made socca pizza a week or two ago. Love it! Even Randy and my mom liked it, and they’re usually a lttlie more leery of non-conventional stuff like that. I’ll have to try the coconut flour crust!I hear you on keeping it simple. When I first went gluten free, I stocked up on all these different flours and starches, and xanthan gum. They took up so much room in my fridge, and were such a pain. Not to mention most blogs and cookbooks have their own all-purpose gf flour blend for their recipes, so you have to make a big batch of that if you want to make any of their recipes. Now that we have a colicky (but sweet!) lttlie one, I had a lttlie sit-down talk with myself about simplifying several areas of my life, and this was one of them. Now I only keep almond flour, coconut flour, and garbanzo bean flour on hand. I’m not totally grain free we do enjoy the brown rice pasta, and I’m not opposed to buying some pre-made gf goods if the price is right. But I figure paring down the ingredients is better for my health (low carb!) and my sanity. :)

    • Wow! I tried these and they were delicious! The first socca we made, we made a thin paancke and it was easy to flip. The second, we made a bit thicker and it was a disaster when I went to flip! I noticed your socca are a bit on the thick side – do you recommend sticking the socca underneath the broiler for that last few minutes to brown the top, versus flipping over? Also, mine stuck a little to the pan, although I’m not sure why since I did use plenty of oil.Thanks for the amazing recipe! We topped ours with roasted veggies and balsamic glaze. Even the falling-apart-socca was divine! :)

      • Hi Immaculada. Glad you enjoyed! Your topping sounds very nice. Yes I think its easier to brown the top that flip

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