RCI-BR.001.0049.001

Socca

Name: Socca
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: French
Ingredients: 300 g (2 cups) chickpea flour; 500 ml (2 cups) water; 2 unit Tbs olive oil; 1 tsp salt; 1 unit black pepper to taste; 2-3 decent grinds of a grinder should do

(French), or (Italian). See also: Calentita

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultybeginner

Ingredients

(2 cups) chickpea flour
300 g
(2 cups) water
500 ml
Tbs olive oil
2 unit
salt
1 tsp
black pepper to taste; 2-3 decent grinds of a grinder should do
1 unit

Method

Heat oven – super hot, around 300°C / 570°F is traditional, but whatever your oven can manage that gets close to this. If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it.

Whisk the ingredients together well, ensuring there are no lumps. This should make a very thin batter, easy to pour.

Once the oven is up to temperature, pour some of the batter into the pan or onto the plaque, and put into the oven for 8-9 minutes at 300°C / 570°F, or 13-15 minutes at 250°C / 480°F. With a 50cm plaque or pan, cook half the batter at a time – the batter should cover the plaque or pan very thinly.

Remove from the oven and cut into triangular wedges. Serve hot.

Repeat for the rest of the batter.

Socca

Ingredients

Method

What Makes This Variant Distinct