Fresh Socca Recipe Farinata Food

FRESH SOCCA RECIPE (FARINATA)

Steps:

• Place all ingredients in the blender. Puree until frothy. Then allow the batter to rest for at least 2 hours, but up to 6 hours.
• Preheat the broiler to 500 degrees F. Adjust the highest oven rack to 6-7 inches below the broiler and place a large round pizza pan on the rack to heat.
• When the pan is scalding hot, carefully pull out the oven rack and spray the pan thoroughly with nonstick cooking spray. (It will sizzle and cloud a little, but it's important to do this immediately before adding the batter.)
• Pour half the batter on the pizza pan in a circular motion. Using an oven mitt, quickly jiggle the pan a little to help it spread. Then close the oven door and set the timer for 3 minutes. Check after 3 minutes, and allow the socca to broil another 2-3 minutes if need. Remove when the edges are firm and black char marks form on the surface.
• Run a large flat metal spatula under the socca and move it to a cutting board. Cut into 2-inch squares and sprinkle with salt and pepper. Repeat with the remaining batter.

SOCCA (FARINATA)

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.

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.