I found a socca recipe a while back on Mark Bittman’s list of personal favorites and knew I had to try it.
Easier said than done. Finding the Chickpea flour was a challenge until I ventured into a new Indian Grocery nearby where it was sold under the name of Besan .
Socca is well worth the trouble of tracking down the chickpea flour. Super Easy and Super Delicious. Be careful, this stuff is additive and can spoil appetites for whatever might come next. J
Socca Recipe as adapted from Mark Bittman
Serves : 6 Prep Time: 5min Cook Time: 20 min
1 cup chickpea flour
1 teaspoon kosher salt
1 ½ teaspoon, ground black pepper
4 tablespoons olive oil
1/2 large onion, thinly sliced
1 tablespoon fresh rosemary leaves, chopped
Heat oven to 450 degrees. Put a 12-inch skillet/ pan in oven. Sift chickpea flour (besan) into a bowl; add salt and pepper; then slowly add 1 cup lukewarm, filtered water, whisking to eliminate lumps. Stir in 2 tablespoons olive oil. Cover, and let sit while oven heats, or as long as 12 hours. Batter should be about the consistency of heavy cream.
Stir onion and rosemary into batter. Pour 2 tablespoons oil into heated pan, and swirl oil to cover pan evenly. Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set.
Set socca a few inches away from broiler for a few minutes, just long enough to brown it spottily. Cut it into wedges, and serve hot, or at least warm.