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Socca III

1

cup

, (130g) chickpea flour

1

cup

plus 2 tablespoons, (280ml) water

3/4

teaspoon

sea salt

1/8

teaspoon

ground cumin

2 1/2

tablespoons

olive oil, divided

1

Mix together the flour, water, salt, cumin, and 1 1/2 tablespoons of the olive oil. Let batter rest at least 2 hours, covered, at room temperature.

2

To cook, heat the broiler in your oven. Oil a 9- or 10-inch (23cm) pan with the remaining olive oil and heat the pan in the oven.

3

(I use a cast-iron skillet, but Tricia uses a non-stick tart pan.)

4

Once the pan and the oven are blazing-hot, pour enough batter into the pan to cover the bottom, swirl it around, then pop it back in the oven.

5

Bake until the socca is firm and beginning to blister and burn. The exact time will depend on your broiler.

6

Slide the socca out of the pan onto a cutting board, slice into pieces, then shower it with coarse salt, pepper, and a drizzle of olive oil.

7

Cook the remaining socca batter the same way, adding a touch more oil to the pan between each one.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (12.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

658.37

Calories From Fat (53%)

351.04

% Daily Value

Total Fat 40.03g

62%

Saturated Fat 5.3g

27%

Cholesterol 0mg

0%

Sodium 1092.36mg

46%

Potassium 785.72mg

22%

Total Carbohydrates 53.76g

18%

Fiber 10.03g

40%

Sugar 9.99g

 

Protein 20.71g

41%

Tips

freshly-ground black pepper, plus additional sea salt and olive oil for serving