Socca De Nice Food

SOCCA (PROVENCAL CHICKPEA FLATBREAD)

Steps:

• In a mixing bowl whisk together the garbanzo bean flour, salt and pepper. Pour in the water and continue to whisk until the batter is smooth. Add 1 1/2 tablespoons olive oil and whisk to combine. Let sit at room temperature for at least 20 minutes or up to several hours.
• Preheat the oven to 450 F.Heat a 12-inch heavy oven-proof frying pan (I prefer cast iron) and add the remaining 2 tablespoons of olive oil (I like to replace some of the olive oil with duck fat for the best flavor). Cook the onion until deeply caramelized, adding a small pinch of sugar to enhance the caramelization. Add the chopped rosemary and cook for another minute. Spread the onion mixture out evenly over the bottom of the pan.Pour the chickpea batter over the onion mixture. Place the pan on the middle rack of the oven and bake for 10-15 minutes or until the socca is firm, the edges are set, and it is golden in color. Next brush the socca with some additional olive oil and then place it under the broiler for another minute or two until well browned and just beginning to scorch in a few places.Cut into wedges and serve immediately while hot.

SOCCA

Steps:

• In a small bowl, whisk chickpea flour, water, 1 tablespoon oil and salt until smooth. Let stand 30 minutes. , Meanwhile, preheat broiler. Place a 10-in. cast-iron skillet in oven until hot, about 5 minutes. Add remaining 1 tablespoon oil to the pan; swirl to coat. Pour batter into the hot pan and tilt to coat evenly. , Broil 6 in. from heat until edges are crisp and browned and center just begins to brown, 5-7 minutes. Cut into wedges. If desired, top with optional ingredients.

SOCCA DE NICE

Steps:

• Preheat the oven to 550°F.
• In a large bowl, whisk together the water, olive oil, and salt. Add the chickpea flour, a little at a time, whisking it in completely. Stir in the cumin. Whisk for about 1 minute. You want this batter smooth! Add a little more water if it seems too thick; you want it thin like crepe batter. Once you've whisked it so it has absolutely no lumps, set aside.
• Preheat a 10-inch cast-iron skillet in the oven, 4 to 5 minutes, then remove (with an oven mitt or pot holder; it's hot!). Coat the pan with super canola oil, swirling it around. Then, working quickly, add a heaping 1/2 cup of the batter to the pan, swirling it around to fill the pan in an even layer. Put in the oven and cook for 5 to 7 minutes, until browned a bit around the edges. Remove from the oven. Flip. It should be golden brown on the bottom. Transfer to a plate, add a little more oil to the pan, add another 1/2 cup of batter, and cook, repeating until you've used all the batter. You can cut it into wedges and dip it into olive oil, or drizzle olive oil on top and sprinkle with salt and pepper.
• Variations
• To add herbal flavor, heat 1/2 teaspoon of dried herbs such as rosemary or thyme in the olive oil for 2 minutes over medium heat. Let the olive oil cool before making the recipe. You may also make these on the stove top. I like the texture slightly better in the oven, but the stove top is much quicker. To do so, heat your cast-iron skillet over medium-high heat. Add a little olive oil. Once hot, add the batter. Cook for about 1 minute, flip, and cook for 1 minute more. Remove from the pan.

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.