SOCCA (FARINATA)
Socca is a simple, savory gluten-free, grain free flatbread that pairs well with soups, salads or eaten alone!
Provided by Julie | The Simple Veganista
Categories Bread
Time 30m
Number Of Ingredients 11
Steps:
- Mix and let rest: In a medium size mixing bowl, add flour, water and salt. Whisk until smooth, cover and let set for at least 15 minutes, up to 12 hours, covered, on the counter or overnight in the fridge.
- Preheat: Heat oven to 450 degrees F. Place a well seasoned skillet on the middle rack while oven is heating (we want it to get nice and hot).
- Oil skillet + pour batter: Once oven is ready, carefully remove skillet, add 1 - 2 tablespoons oil and carefully twirl skillet so the oil coats the bottom evenly. Pour the batter into the skillet.
- Bake: Place skillet into the oven and back in the oven for 12 - 15 minutes, until golden on the edges and firm throughout.
- Optional broiler: Once done you may like to add a more golden and rustic look, turn broiler to high, place skillet under broiler for about 2 minutes, until top starts to golden a bit.
- Cool & remove: Remove from the oven and let cool a few minutes. Using a spatula gently push under and around the sides of the flatbread. Tip skillet to remove socca bread or carefully flip skillet over to remove.
- Serve: Cut into 4 - 8 slices or pull apart and eat. Socca is best eaten right away.
- Socca can be stored on the counter in an airtight container for up to 3 days.
Nutrition Facts : Calories 119 calories, Sugar 2.5 g, Sodium 307.8 mg, Fat 4.9 g, SaturatedFat 0.6 g, TransFat 0 g, Carbohydrate 13.3 g, Fiber 2.5 g, Protein 5.1 g, Cholesterol 0 mg
FARINATA (SOCCA OR CECINA)
A simple unleavened flatbread made from chickpea flour and cooked thin in a very hot oven. Depending on the region, it is referred to as Farinata, Socca, or Cecina.
Provided by Monica Davis
Categories Appetizer
Time 37m
Number Of Ingredients 5
Steps:
- Mix chickpea flour, salt, and spices in a mixing bowl.
- Pour in 1/2 of the water and mix well until you have a smooth thick batter.
- Stir in the remaining water and mix well.
- Add 2 tbsp of olive oil and mix again until the oil is incorporated and you have a smooth thin batter, then let it sit while your oven heats up.
- Place an iron skillet in your oven and turn it on to 475° F.
- Once your oven reaches 475° F, carefully take out the skillet, add 2 tbsp of olive oil to the bottom, and pour in your batter slowly in a circular motion to evenly coat the bottom of the pan.
- Bake at 475° for 12 minutes, then set the oven to broil and broil for an additional 5 minutes to get the top crispy.
- Take out of the oven and cut into wedges and serve immediately. (You can sprinkle it with some coarse salt and some additional herbs if you like.)
Nutrition Facts : ServingSize 1 wedge, Calories 134 kcal, Carbohydrate 11 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 305 mg, Fiber 2 g, Sugar 2 g
FARINATA (SOCCA)
Farinata is an Italian chickpea flour flatbread recipe also known as "socca".This is a simple recipe, made by mixing together chickpea flour and extra virgin olive oil, then baking it in the oven for about 20 minutes.
Provided by Nico
Categories Breads Side dish Starter
Time 30m
Number Of Ingredients 5
Steps:
- Preheat the oven to 480°F or 250°C. Add chickpea flour, salt, and water to a bowl and blend with an immersion blender for 3 to 5 minutes till completely smooth. You can also use a regular blender. With a spoon, remove some of the foam from the top of the chickpea batter. We do this because the foam tends to burn in the oven.
- Add the oil to the baking sheet and spread it out evenly.You could use baking paper instead of oil on the baking sheet, but in that case, you'd have to add the oil to the batter. The thing is, a socca without oil is not going to be good.
- Gently pour the chickpea batter into the center of the pan or skillet, but first over a spoon and not pour directly into the pan. Pouring directly from the bowl into the pan will displace the oil, and the socca will stick.
- Bake at 480F (250C) for 10 minutes, then set your oven to grill mode and grill the farinata for another 10 minutes. It should be well cooked, golden and crispy on top, and soft and smooth on the bottom.
- Remove from oven, sprinkle with freshly ground black pepper and serve.Farinata is best eaten hot, right out of the oven.
Nutrition Facts : Calories 107 kcal, Carbohydrate 9 g, Protein 4 g, Fat 6 g, SaturatedFat 1 g, Fiber 2 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving
VEGAN TOMATO ALFREDO SAUCE
Make and share this Vegan Tomato Alfredo Sauce recipe from Food.com.
Provided by Herb-Cat
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Blend all ingredients (except pasta) in a blender until smooth.
- Heat sauce. Salt and pepper to taste.
- Serve over cooked pasta.
Nutrition Facts : Calories 499.1, Fat 7.9, SaturatedFat 1.6, Cholesterol 83.8, Sodium 48.6, Carbohydrate 85.5, Fiber 7.1, Sugar 6.1, Protein 23.6
SOCCA (FARINATA)
This is essentially a large chickpea pancake from Provence (and neighboring Liguria, where it's called farinata). It's traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. (In the main market in Nice, it's baked a few hundred yards away and delivered by bicycle, to be wrapped in paper and eaten on the street.) If you have no wood or copper, that's no problem. They're nearly as great in a skillet or in a pizza pan in your oven, and totally foolproof.
Provided by Mark Bittman
Categories easy, appetizer
Time 45m
Yield 4 to 6 appetizer servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. (If you have a socca pan, obviously that will work well also.)
- Put the chickpea flour in a bowl; add the salt and pepper. Slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover and let sit while the oven heats, or for as long as 12 hours. The batter should be about the consistency of heavy cream.
- Remove the pan, pour 2 tablespoons of the oil into it and swirl. Add the onions return the pan to the oven and cook, stirring once or twice, until they're well browned, 6 to 8 minutes. Stir in the rosemary. Stir the onions and rosemary into the batter, then immediately pour the batter into the pan. Bake for 10 to 15 minutes, or until the pancake is firm and the edges set.
- Heat the broiler and brush the top of the pancake with 1 or 2 tablespoons of oil if it looks dry. Set the pancake a few inches away from the broiler, and cook just long enough to brown it in spots. Cut it into wedges, and serve hot or warm.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 92 milligrams, Sugar 2 grams
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