By: Lisa Wright Burbach
Socca what? What is a Socca?? Socca, also known as Farinata is an unleavened flat bread of chickpea flour. It is a great base for your culinary imagination! Our Sorta Socca was pancake style, easy and yummy.
1 cup chickpea flour
1 cup water
1/2 - 3/4 tsp
1/2 cup shredded carrot - optional
Seasonings - optional
Seasonings - Go crazy here! You can add cumin, dill, Za'atar, really any direction you want to go. Or no seasoning and use the spice in toppings. I used red pepper flakes.
Mix the chickpea flour and water and any seasonings you would like, you could also add 1/2-1 Tablespoon of olive oil, but it is good without it as well. Let rest 30 minutes.
Options - I like to add shredded carrot, about a half cup. You could add onion, root vegetables or I have even seen chopped dill pickles!! Again, remember that your Socca is a base, every time you make them you can try something different.
Option 1: Pancake style
This is what I did tonight. This is also a very easy, lazy night way to go! Heat the skillet over medium heat allowing a little oil to come to heat, careful to not let your oil smoke. I used about 2 -3 Tablespoons of batter for each pancake, but they can be made as silver dollar size or large, chef's choice. Cook 3-4 minutes, allowing the bottom to turn golden brown, flip and allow to cook 2-3 more minutes. Store in a warm oven until they are all done. Serve right away.
Option 2: The Oven
Pre-heat the oven to 400 degrees Fahrenheit, rub about a tbsp of olive oil and rub over the bottom and sides evenly. allow your pan to heat at the same time. I like a good cast iron skillet. Once the oven has come to heat add 1/2 Tbsp oil and swirl in pan. Add your batter and bake about 20 minutes, until golden brown and the edges have a little crisp.
Option 3: The Broiler
Add about 1 Tbsp of olive oil to a medium frying pan and place in the oven, turn on the broiler and allow the oven and pan to come to heat together. Allow the pan to become very hot, I like using cast iron. Once hot pour enough batter to thinly coat the bottom of the pan and place under the broiler. Cook until the surface is dry and blistered, and golden, but careful not to burn. Repeat to use all of the batter. This will make thinner Socca. For thicker ones I recommend the oven method.
You don't need toppings, just sprinkle a little salt and enjoy, or use your imagination and pile on the toppings - dip! Dips are great!!
We used 2 tablespoons of mayo blended with chipotle pepper in adobo and a little sriracha - to taste, mix with 1 tsp lemon juice for a spicy aioli. We topped it with avocado, chopped tomatoes, green onions, and a little sour cream.
Next time I'm going to try Hummus and Za'atar spice!! Mmmmm!!!
Take a picture and post on Instagram and tag us @yieldingaction to let us see what you flavor combinations you tried!