…I love the look of this but I was thinking, “what, no butter?”, and I mean either in it or on it? So this would be an appetizer of sorts I’m guessing or could this be pared with a pasta dish? This def’ sparks my curiosity and will have to try it for myself. :o)
I’ve seen a few socca recipes about the blogosphere, but none so far has made ma want to cook them – until now. I may have to dig out that bag of chickpea flour from the depths of the cupboard and give it a whirl. :-)
tj, I think socca is best as a snack with a beer or a glass of wine or some homemade syrup/soda. I’m not sure what I would pair it with and honestly, the first 10 minutes out of the oven are the best. I don’t want to have to deal with this and dinner at the same time. Maybe a salad?
Oooh…I love Socca! I will definitely be trying this. There is a restaurant in NYC that used to serve chickpea ‘fries’. Basically, it was Socca cooked in strips like french fries. They served it with a lemon garlic aioli. Absolutely delicious. They have changed their menu & don’t make them anymore, but I still dream about them. I imagine that aioli would be yummy on your Socca too.
I also add in one thinly sliced onion a la mark bittman and use a large 12 inch skillet for basic 1 cup besan ( Indian chick pea flour) recipe. I tried a 10 inch pan once, but it made them too thick. (Still good, but not nearly as good as the thinner version)
Appetizer, absolutely, but be careful, these are so good that you will run out quickly. Occassionally, we just make another batch and skip the rest of the meal.
I did not know about socca until I read about it in Ottolenghi’s Plenty, but in Italy we make a very similar dish called cecina or farinata, maybe containing a bit more olive oil. The best ones are cooked in a wood oven, and it is definitely a social event to share with dozens of friends. It is served on its own, or occasionally as a stuffing for focaccia.
jason- that is great tip. but maybe don’t do that here, because you need the batter to be very loose so that it quickly spreads out in the hot pan. but that could be good for those chickpea fries. or, i guess you could just increase the water….
I made this tonight (happened to have a single cup of chickpea flour on hand!) to go with a soup I had on the stove and it was fantastic! Super tasty and simple. I sent the recipe to my gluten-free friends.
I also, by the way, didn’t really let it sit and added the onions and it turned out beautifully.
Perfect timing! Just yesterday I bought a package of what was labeled “Cinque e’ Cinque” for making what’s also called farinata. ingredients? Only chickpea flour! Next time, I’ll go for Bob’s which I’m sure will be cheaper. Can you do the whole thing on the stove top in a cast iron pan? Or cook the bottom that way, then stick it in the broiler for the top?
Years ago we couchsurfed with a couple in Utrecht and the husband was from Italy. He made us this bread and I loved it. I’m glad to have this recipe as a reminder to pick up some chickpea flour next time at the store. The addition of caramelized onions would be wonderful!
Tim–this is too funny. My post right before the recent purple pesto bit was a socca! But mine was Mark Bittman- rather than Dorie Greenspan-inspired. And I am so onboard with your comment about having it with beer or wine. We had ours with a nice spanish red and it was perfect.
It sounds very similar to Indian Flat bread called “Missi Roti”.Condiments of choice can be added to spice or herb it up. But a delicacy nevertheless.Socca looks lovely and very do-able.Somewhere it rings. “healthy”,so it makes it to the top of my “to try list”
Thanks for sharing.
About five years ago, when I lived in Northern Italy, around Barolo, the high school kids would eat farinata as a pizza topping – it was sold in wedges and then eaten right on top of a same-size slice of pizza.
It also was just sold as a street food. I remember sitting on a cold bench after wandering through a flea market for hours, waiting for the farinata to finish baking inside a little stall. When it came out (rosemary and sea salt-strewn), it was steaming with heat and too good not to burn one’s mouth on, with brown crusts and scrambled-egg texture inside.
I’ve always used the recipe from The Silver Spoon, but this looks like it will make a more manageable amount. I will obviously be cooking some tonight!
I meant to mention this the day you posted, but surgery got in the way. Hopefully others haven’t already mentioned. There are somewhat similar dishes made in several places in the world. We make cheelas (Indian) at home frequently. I first learn about them from the book, “American Masala”. There are quite a few variations of this type of crepe out there. The tomato chutney is a quick one, but you can eat plain or with just about any other and be happy (coconut chutney is a favorite in our house, for example). Someone has posted the recipe from the book here: http://www.globalgourmet.com/food/cookbook/2008/american-masala/cheelas.html#axzz1HpfpEekp
I love socca! I have baked it many times and my biggest take-away has been that when you change brands chickpea flour you drastically change the taste and texture of your socca. I don’t have a favorite brand, but the unopened bag in my cabinet is Bob’s Red Mill so I’m happy to hear that you like it. Also, I’m going to have to try making my socca with rosemary. Thanks for the tip.
Melissa, David Lebovitz has a good recipe for panisses, which are probably the chickpea fries you’re talking about. http://www.davidlebovitz.com/2008/07/panisses-1/ I tried making panisse and it was delicious, but I’ll personally take socca with lots of freshly ground cumin over it any day.
Hi Gen, I never have- so I am not sure. If you have a powerful food processor or grinder I would guess it is worth a try. You want the flour to be powdery and flour-like, so maybe after grinding you should run it through a strainer to get rid of any larger pieces. Or google and see if anyone has advice…
I have neither travels to Nice or had socca. It does, hoever, look like something I would really enjoy (the trip especially). Now I want to go and buy some chickpea flour to make this. What do you usually eat it with?
Excellent recipe. First time ever making it, and I used a 9×9 square nonstick shortbread pan that has little designs at the bottom. Not only did the socca come out pretty and VERY tasty, but the designs also made more crisped surfaces. Thank you so much for this! It was really easy, too.