Socca Farinata Food

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.

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

Steps:

• Whisk chickpea flour, salt, and pepper together in a bowl. Whisk in water and 3 tablespoons olive oil until combined and smooth. The batter will be thin and runny.
• Heat 1 tablespoon olive oil in non-stick 8 inch skillet over medium heat until shimmering. Add 1/2 cup batter to the skillet, tilting pan to coat bottom evenly. Cook until crisp at edges and darkly golden brown on bottom, about 3 minutes. Flip socca and continue to cook until second side is browned about 2 minutes more.
• Transfer to a wire rack to cool or 200º oven to keep warm. Repeat with remaining batter and oil.

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.

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.

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.)

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 (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.

LIGURIAN CHICKPEA PANCAKE (FARINATA)

Steps:

• Gather the ingredients.
• Put the water in a bowl. Use a whisk to beat the chickpea flour into the water, stirring briskly to keep lumps from forming.
• Whisk in a healthy pinch of salt too, cover the bowl with plastic wrap, and let it rest for at least 4 hours in a warm but not hot place.
• When the time is up, preheat your oven to 440 F / 220 C. Use a slotted spoon to remove the foam that will have formed on the surface of the batter, and then mix in half of the oil, using the other half to oil your pans.
• Pour the batter into the pans-it should be between 1/4 and 1/2 inch thick or 5 and 10 millimeters.
• Bake the farinata for 20 minutes, until it has firmed up and become golden. Slice it up and serve it hot, with salt and pepper to taste. Enjoy!