Socca

Socca

Chandrav

"I have recently fallen in love with this staple from the part of the Mediterranean that spans from Nice to Italy. This chickpea-flour "crepe" is traditionally made over fire, but you can make do using the broiler of your oven."
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Ingredients

servings
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Original recipe yields 3 servings



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Directions

  • Prep

  • Cook

  1. Mix the chickpea flour, water, salt and 1 tbsp of the olive oil. Let the batter rest at least 2 hours, covered, at room temperature.
  2. Adjust an oven rack to six inches away from the broiling element and heat the broiler to high. Oil a 10-inch round metal pan (well seasoned cast-iron is great for this, or a flan tin) with 1 tbsp olive oil and place the pan on the rack. When the pan is smoking hot, pour 1/3 of the batter into the pan, swirl it around, sprinkle with rosemary then place it back on the rack.
  3. Broil until the socca is firm and starts to blister and char in spots. The exact time will depend on your broiler. Slide the socca out of the pan onto a cutting board and cut into rough pieces. Sprinkle with the salt and pepper and drizzle with the olive oil.
  4. Cook the remaining batter the same way and serve hot.

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