Farinata Socca Or Cecina Food

CECINA OR FARINATA - LIGURIAN CHICKPEA FLATBREAD

Steps:

• In a mixing bowl add chickpea flour and gradually start adding water. Whisk well until the batter is smooth with an even consistency and without lumps.
• Cover the bowl with a plastic wrap and let it sit for at least 5 hrs. Better yet, leave it at a room temperature overnight. Otherwise you risk getting a grainy texture instead of creamy and custardy.
• Preheat the oven to 500F.If you're using a cast iron skillet place it in the oven as well.
• Skim off any foam that could have formed on the surface of the batter and whisk well after that. You'll notice how creamy and smooth the batter had become, especially if you let it rest for a longer time and allowed the flour to absorb as much liquid as it needed.Add 1 tbsp of olive oil and salt to taste. Stir well.
• Once the oven is preheated to the right temperature, spread remaining tablespoon of olive oil over your preheated cast iron skillet or pizza pan. Pour the batter into the pan.Using a fork stir gently the olive oil on the pan to create an even and well diffused texture.
• Carefully place the pan in the oven and cook for 10 minutes. After that turn the oven to broil and cook farinata for another 10-15 minutes until golden brown.
• It tastes best when seasoned with freshly ground black pepper and a few pinches of salt.

SOCCA (FARINATA)

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.

FARINATA (SOCCA OR CECINA)

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.)

HOW TO MAKE FARINATA

Steps:

• Combine garbanzo flour and water in a bowl; whisk until batter is smooth. Cover bowl with plastic wrap or a plate and let stand at room temperature for 2 hours. Skim as much foam as possible from top of batter. Whisk salt, rosemary, and 3 tablespoons olive oil into batter.
• Preheat oven to 500 degrees F (260 degrees C).
• Place a 10-inch cast-iron skillet over high heat and heat until smoking hot. Pour 2 tablespoons olive oil in skillet and swirl to coat bottom of skillet with oil. Continue to heat until oil shimmers and a wisp of smoke rises from oil.
• Quickly pour batter into hot oil; carefully transfer skillet to preheated oven.
• Bake in the preheated oven until cake is browned and crusty, 25 to 30 minutes. Transfer immediately to a plate, cut into wedges, and serve hot. Garnish with freshly ground black pepper.